作　　者： ; ; ; ; ; ;

机构地区： 山东农业大学农学院

出　　处： 《应用化学》 2006年第9期974-977,共4页

摘　　要： 研究了粉葛淀粉的理化特性，并与马铃薯淀粉进行了比较。结果表明，粉葛淀粉以单粒为主，多呈棱角显著的多角形，少数呈卵圆形，粒径范围为5-20μm，直链淀粉含量为35．7％，高于马铃薯淀粉的23．6％；粉葛淀粉在2θ为15°、17°和23°附近有强衍射峰，而在22°附近有中等强度衍射峰。晶型类似A型，不同于马铃薯淀粉的B型；粉葛淀粉糊化过程中的最高粘度与最终粘度均显著高于马铃薯淀粉，粉葛淀粉具有较低崩解值和较高回复值，糊化温度75℃，也高于马铃薯淀粉的64．3℃；在25℃下，4％的淀粉糊均呈现假塑性流体特征，粉葛淀粉糊与马铃薯淀粉糊流态特征系数n值分别为0．62和0．52，粉葛淀粉糊的剪切应力与表观粘度在低剪切速率下低于马铃薯淀粉糊，随着剪切速率的增加又高于马铃薯淀粉糊，具有更好的抗剪切稀化作用。 The physicochemical properties of Radix Pueraria thomsonii starch were investigated and compared with that of potato starch. The results show that Radix Pueraria thomsonii starch contains an apparent amylose content of 35.7%, much higher than that of potato starch （23.6%）, and has a granule size between 5 - 20μm with round, and polygonal shapes. Radix Pueraria thomsonii starch shows a strong 2θ intensity at 15°, 17° and 23°, and medium intensity at 22°. It displays A type X-ray diffraction pattern, different from that of potato. The peak and cold viscosity of Radix Pueraria thomsonii starch were higher than the corresponding ones of potato starch. Radix Pueraria thomsonii starch also has lower breakdown and higher setback. It＇s pasting temperature is 75℃, higher than the one determined for potato starch, 64. 3℃. At 25℃, 4% Radix Pueraria thomsonii and potato starch pastes both behaved as pseudoplastic characteristics. The flow index of Radix Pueraria thomsonii and potato starch pastes were 0. 62 and 0. 52. The shear stress and apparent viscosity of Radix Pueraria thomsonii starch pastes were lower than the corresponding ones of potato starch pastes at low shear rate, but were higher at high shear rate, showing higher resistance to shear-thinning.

关 键 词： 粉葛淀粉 糊化特性 射线衍射 流变

领　　域： [理学] [理学]