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》 2008年第1期13-15,12,共4页

摘　　要： 蜡质马铃薯淀粉是一种新型的食品工业原料,对蜡质马铃薯淀粉与其它常用淀粉的性质,包括偏光显微结构、颗粒形貌、结晶结构、透明度、凝沉性、冻融稳定性以及粘度进行比较研究。结果表明:蜡质马铃薯淀粉的颗粒形状与普通马铃薯淀粉相似,晶体结构为B型。除冻融稳定性外,蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。 Waxy potato starch is a new material in food industry, the properties of it and other common starches, including granule appearance, microstructure of polarized light, crystalline type, transparency, retrogradation, freeze-thaw stability and viscosity were investigated. The results showed that the shape was similar to potato starch granule and x-ray pattern was B. Except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.

关 键 词： 蜡质马铃薯淀粉 颗粒结构 性质

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]