作　　者： ; ; ;

机构地区： 华中农业大学食品科学技术学院

出　　处： 《食品科学》 2007年第2期50-52,共3页

摘　　要： 提取莲藕淀粉,对天然淀粉及糊化、存放过程中不同状态下的莲藕淀粉的结晶特性进行了测定,结果表明:天然莲藕淀粉的晶体结构为B型,直链淀粉为V型,支链淀粉无晶体结构;糊化过程中淀粉晶体崩解,随着糊化时间的延长,出现微小结晶;存放过程中淀粉糊和淀粉胶均比较稳定,结晶度仅有微小回升。 This paper studied the crystallization properties of the lotus root＇s native starch and different storage changes during and after gelatinization. Results showed that the crystal structure of the lotus root starch is B type, while that of amylase is V type and amylopeedn shows no crystal structure. The crystal collapses during gelatinization. However, tiny crystals appear when gelatinization goes on. Lotus root starch paste and gel become steady during storage but the crystallization （eve） slightly increases.

关 键 词： 莲藕淀粉 糊化 结晶

领　　域： [轻工技术与工程] [轻工技术与工程]