作　　者： ; ; ; ; ;

机构地区： 山东农业大学农学院作物生物学国家重点实验室

出　　处： 《应用化学》 2010年第1期117-121,共5页

摘　　要： 研究了不同产地的4种半夏淀粉的理化特性,包括直链淀粉含量、膨胀度、溶解性、持水性、淀粉粒大小和形貌、结晶类型、热特性和糊化特性等。结果表明,这些半夏淀粉中直链淀粉含量为18.60%～23.91%;膨胀度21.53%～23.09%;溶解度11.5%～32.3%;持水性100.3%～119.0%。淀粉粒单粒球形,卵形或圆半球形,直径2～20μm,复粒由2～3个分粒组成,其结晶类型均为C型,结晶度15.0%～37.9%。用差示扫描量热仪测得的转变温度TO、TP和TC分别为71.58～77.75℃、83.03～83.84℃和89.41～90.99℃,热焓为4.316～5.809 J/g。用快速粘度分析仪测定了4种半夏淀粉的糊化特征值:峰值粘度、热糊粘度、冷糊粘度、稀懈值和回复值分别为149.5～226.2、97.7～127.2、141.8～194.3、50.4～99.0和44.2～67.2 RVU。糊化温度77.8～79.9℃,峰值时间8.3～8.7 min。 The physicochemical properties of Rhizoma Pinelliae starches from four different regions were investigated.The contents of amylose in different Rhizoma Pinelliae starches ranged from 18.60% to 23.91%.The shapes of Rhizoma Pinelliae starch granules varied from round to oval or hemisphere with the sizes between 2~20 μm.All Rhizoma Pinelliae starches show the typical C-type crystal form but with crystallinity in the range of 15.0% to 37.9%.The transition temperatures（TO,TP and TC） and enthalpies of gelatinization were determined via differential scanning calorimetry（DSC）.TO,TP and TC varied from 71.58 to 77.75,83.03 to 83.84,and 89.41 to 90.99 ℃,respectively.The enthalpy of gelatinization ranged from 4.316 J/g to 5.809 J/g.According to the viscosity measurements with a rapid visco analyser（RVA）,the peak visc,hot visc,cold visc,breakdown and setbake of these Rhizoma Pinelliae starches varied from 149.5 to 226.2,97.7 to 127.2,141.8 to 194.3,50.4 to 99.0,and 44.2 to 67.2 RVU,respectively.The pasting temperature and peak time for these starches were 77.8 to 79.9 ℃ and 8.3 to 8.7 min,respectively.

关 键 词： 半夏 淀粉 糊化特性 射线衍射

领　　域： [理学] [理学]