土豆淀粉和绿豆淀粉理化性质的比较研究  

Comparative Study on Physicochemical Properties of Potato Starch and Mung Bean Starch

作　　者：侯蕾[1] 韩小贤[1] 郑学玲[1] 刘翀[1] 逯蕾[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2013年第24期1-4,共4页Food Research and Development

基　　金：国家自然科学基金项目(31101243);河南工业大学研究生教育创新计划基金(2012YJCX14)

摘　　要：土豆淀粉和绿豆淀粉在工业生产中应用较为广泛,本文对这两种淀粉进行了基本理化性质的比较,包括:偏光十字、淀粉粒度分布、透明度、冻融稳定性、凝沉性、溶解度和膨润力、淀粉糊化特性。结果表明:土豆淀粉和绿豆淀粉的偏光十字都很明显;土豆淀粉的平均粒径大于绿豆淀粉;土豆淀粉不容易回生,其透明度高于绿豆淀粉,凝胶能力较弱;土豆淀粉冻融稳定性较弱,其不适合运用于冷冻食品;土豆淀粉比绿豆淀粉易溶于水;绿豆淀粉的热稳定性优于土豆淀粉。Mung bean starch and potato starch are used widely in industrial production. This paper compares the Physical-chemical properties of these two kinds of starch , including the polarization cross ,the granular size distribution,the transparency,the drainage rate,the solidification sedimentation capacity, the solubility and swelling power, the pasting properties. The result showed that the polarization cross of mung bean starch and potato starch are both obvious. The average grain diameter of potato starch is bigger than mung bean starch. Mung bean starch is the easier to retrograde than potato starch , its transparency is lower than potato starch and it has a better ability in gel forming than the other one. The freeze-thawing stability of potato starch is bad. The potato starch is easier soluble in water than mung bean starch. Mung bean starch is better in viscosity thermal stability than potato starch.

关 键 词：土豆淀粉 绿豆淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]