|
| 藕淀粉特性的研究 |
| Studying the Properties of Lotus Starch |
| |
| DOI： |
| 中文关键词: 藕淀粉 直链淀粉 支链淀粉 特性 |
| 英文关键词: Lotus starch amylose amylopection Property |
| 基金项目: |
|
| 摘要点击次数: 6525 |
| 全文下载次数: 5276 |
| 中文摘要: |
| 就藕根茎淀粉的分子结构形状及其理化特性进行了研究。结果表明碘亲和力测定的藕直链淀粉含量为15.9%,蓝色值法为17.4%,开始凝胶化温度为58.5℃,淀粉颗粒与木薯淀粉、大米淀粉等有类似的性质,可作为此类淀粉制品的替代品。 |
| 英文摘要: |
| This paper accounts that the molecular structure and rnorphology,physicochemica] properties of lotus rhizome starch.These properties indicate that the amyloseconrenr is 15.9% determined by iodine affinity and 17.4% determined by blue value,the onset of gelatinization is at 58.5%,the amylogram of the starch resembles that of tapioca starch,rice starchand lotus rhizome starch will be a suitable material for the production of starch, |
|
查看全文
查看/发表评论 下载PDF阅读器 |
| 关闭 |
|
|
|