机构地区: 安徽农业大学生命科学学院
出 处: 《安徽农业大学学报》 2010年第2期214-217,共4页
摘 要: 研究白扁豆淀粉的颗粒和糊的性质。结果表明,白扁豆淀粉颗粒主要呈椭圆形、表面光滑,粒径范围在9-29μm,长轴平均粒径19μm;偏光十字明显,有的呈"X"型,有的呈垂直十字,较小的颗粒出现偏光盲区;X—光衍射图样为C型;淀粉的糊化温度为84.0-94.6℃,峰值粘度为146 mPa.s,糊的冷、热稳定性好,凝胶性强,且淀粉的冻融稳定性好;直链淀粉含量为39.1%。 The physical and chemical properties of lablab starch granules and paste were studied.The results were as follows:The surface of lablab starch pellet which assumes the ellipse shape was smooth.Grain diameter size scope was 9~29 μm,and the major axis average grain diameter was 19 μm.Birefringence was observed,and most of its polarization crosses were of X-shape,while some were vertical.There was blind area in the middle of the smaller granules.The X-ray powder patterns showed lablab starch is of C-type.The viscosity curve of Brabender indicated pasting temperature of fern root starch was in the range of 84.0~94.6℃;the peak value of viscosity was 146 mPa·s.Lablab starch has good hot and cold paste stability,strong gelatin property and good freezing and the freeze-thaw stability;its amylose content was 39.1%.
领 域: [生物学]