期刊论文

Physicochemical properties of yam bean starch

中文

粮食与油脂

1008-9578

2016

29

9

19-22

10.3969/j.issn.1008-9578.2016.09.005

本校为第一机构

以玉米淀粉、木薯淀粉和马铃薯淀粉为对照，分析了凉薯淀粉的颗粒形貌及大小、溶解度、膨胀度和糊化特性等理化性质。结果表明：凉薯淀粉颗粒形状多为不规则多边形，少数为圆形，粒径范围为3~11μm，平均粒径为8μm，小于其他三种淀粉；溶解度和膨胀度比木薯淀粉和玉米淀粉高，比马铃薯淀粉低，且随温度升高，溶解度和膨胀度显著增大；糊化温度为80℃，高于其他三种淀粉，峰值黏度小于木薯、马铃薯淀粉，高于玉米淀粉，糊化热稳定性比其他三种淀粉强，回生能力比玉米、马铃薯淀粉强，比木薯淀粉弱；透明度较低，易凝沉，表观黏度较小，表现出剪切稀释现象，冻融稳定性较差；凝胶硬度、咀嚼性、黏...

The granular morphology and size, solubility, swelling power, pasting property and other physicochemical properties of starches from yam bean were analyzed by comparing the similarities and differences with corn, cassava and potato starches. The results indicated that most of yam bean starch granules were irregular polygon, and granule sizes were smaller than the other three kinds of starches, which varied from 3 - 11μm with the average was 8 μm. The solubility and swelling power were higher than those of cassava and corn starches, but lower ...