3种百合淀粉主要理化性质的研究  

Study on the Physicochemical Properties of Three Lily Starches

作　　者：李忠海[1] 徐廷丽[1] 孙昌波[1] 钟海雁[1] 

机构地区：[1]中南林学院绿色食品研究所

出　　处：《食品与发酵工业》2005年第5期5-8,共4页Food and Fermentation Industries

基　　金：湖南省财政厅科研项目(No.湘农综[2004]62号)

摘　　要：对湖南株洲和宜章两地的卷丹及麝香百合的淀粉的主要理化性质进行了研究.其结果表明:株洲、宜章卷丹及麝香百合淀粉的淀粉含量分别为78.74%、87.33%、78.36%,其直链淀粉分别为24.36%、26.04%、21.38%;淀粉晶体结构是B型结构;糊化温度分别为51.9～54.3℃、55.7～61.0℃、57.3～60.7℃.随着加热温度的上升,百合淀粉的膨胀度和溶解度均呈增加趋势,在65℃时膨胀较小,在75～95℃时膨胀较快,为典型的二段膨胀过程,属限制型膨胀淀粉.The physicochemical properties of three lily starches, two tiger lily starches (obtained from Zhuzhou (Sample 1) and Yizhang (Sample 2) and one white trumpet lily starch (Sample 3) from Yizhang) were investigated. The results are as follows: The contents of the starch were 78.74%, 87.33% and 78.36%, respectively. The contents of amylose are 24.36%, 26.04%, 21.38% respectively. The visible black polarization cross like 'X' was observed by the polarizing microscopy. The X-ray diffraction graph of the lily starches appeared as B-type crystallinity. Gelatinization temperature of three starches were 51.9～54.3℃, 55.7～61.0℃, 57.3～60.7℃ respectively. The swelling power and solubility increased with the temperature. The swelling power is smaller below 65℃, with rapidly increased at 75～95℃. Accordingly, lily starch was a restrictive swelling starch consisting of two phases.

关 键 词：百合淀粉 理化性质 麝香百合 湖南株洲 淀粉含量 直链淀粉 晶体结构 糊化温度 加热温度 膨胀过程 溶解度 膨胀度 卷丹 B型 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]