作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2007年第3期57-60,共4页

摘　　要： 测定研究了莲子淀粉颗粒及其糊的性质,结果发现莲子淀粉颗粒呈多边形状,偏长,有的呈长条形,象马铃薯,具有清晰的偏光十字,都交叉于颗粒中心;粒径范围为4～30μm,平均12.6μm。其结晶构型为C型,结晶度42.8%,糊化温度在74.8～88.4℃,糊化焓12.5J/g;淀粉碘复合物在615nm有最大吸收,链淀粉的相对含量35.7%,莲子淀粉起糊温度较高,糊抗剪切能力很好,具有较好的热粘稳定性与冷粘稳定性。本文还测定了酸碱、糖盐、硼砂、明矾和单甘酯等组分对淀粉粘度的影响。 The article mainly studies the structure properties of lotus seeds starch. The appearances of Lotus seed starch granule are polygon and elongated just like potatoes. The obvious birefringence was observed, all of these across the center of granule, The range of granule diameter is from 4-30um, and the average of it is 12.6um. Lotus seed starch is attributed to C-type crystal structure and its degree of crystallinity is 42.80% . The gelatinization temperature is between 74.8-88.4℃, the enthalpy of gelatinization is 12.5J/g. The compound of adzuki bean starch with 12 has the maximal absorbance at the 615nm and its amylose content is 35.7%. Lotus seed starch has high gelation temperature and the shear resistance capacity is good and also has stronger hot and cold paste stability. This article also studies the impacts of acid, alkali, sugar, salt, borax, alum and monoglyceride on starch viscosity.

关 键 词： 莲子 淀粉 性质

领　　域： [轻工技术与工程] [轻工技术与工程]