脚板薯淀粉的理化性质研究  

STUDY PHYSICAL AND CHEMICAL CHARACTERS OF DIOSCOREA ALATA LIRM.SP STARCH

作　　者：沈钟苏[1] 陈全斌[2] 湛志华[2] 潘盛武[3] 

机构地区：[1]广西师范大学化学化工学院,广西桂林541004 [2]广西师范大学资源与环境学系,广西桂林541004 [3]广西师范大学生命科学学院,广西桂林541004

出　　处：《广西师范大学学报（自然科学版）》2005年第2期77-80,共4页Journal of Guangxi Normal University:Natural Science Edition

基　　金：广西科技开发计划创新能力建设(桂科能0443001-12)

摘　　要：从脚板薯淀粉颗粒的形态大小、淀粉中直链淀粉与支链淀粉的比例、淀粉的粘度和糊化温度等方面研究了脚板薯淀粉的理化性质,从而得到一系列脚板薯淀粉性质的参数:脚板薯淀粉颗粒纵径范围42.67～79.69μm,平均值为61.66μm,横径范围为33.43～44.58μm,平均横径为39.22μm,其直链淀粉含量为总淀粉的27.18%.其初始糊化温度为65～67°C.This paper reported the physical and chemical characters of Dioscorea alata Lirm.sp starch,such as granular sizes,the ratio of amylose to amylopectin,viscosity,gelation temperature.Research on this starch revealed that the vertical diameter of its grain ranged from 42.67 μm to 79.69 μm which average was 61.66 μm,the horizontal diameter ranged from 33.43 μm to 44.58 μm which average was 39.22 μm,and the amylose content of total starch was 21.78%.The starch became paste at 65～67 °C.

关 键 词：食品科学技术 脚板薯淀粉 理化性质 直链淀粉 支链淀粉 

分 类 号：TS235.5[轻工技术与工程—粮食、油脂及植物蛋白工程] Q539.1[轻工技术与工程—食品科学与工程]