荔浦芋淀粉的理化性质研究  

Study on the Physichemical Characteristics of LiPu Taro Amylum

作　　者：沈钟苏[1] 陈全斌[2] 湛志华[2] 

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学院,广西桂林541004

出　　处：《食品科学》2005年第11期72-75,共4页Food Science

摘　　要：本文从荔浦芋淀粉颗粒的形态大小及淀粉中直链与支链淀粉的比例,淀粉的粘度和糊化温度等方面研究了荔浦芋淀粉的理化性质。从而得到一系列荔浦芋淀粉性质的参数:淀粉颗粒形状为无规则多边形,横径范围为5.5～11.2μm,平均为8.60μm,纵径范围4.6～9.8μm,平均为7.63μm,淀粉是由单一葡萄糖组成,其直链淀粉含量约为总淀粉的10.5%。其糊化温度为92℃。The physiochemical characteristics of LiPu Taro amylum were studied from these respects： particle shape, particle size, the ratio of amylase to amylopectin, viscosity, dextfinizing temperature, and so on. Then, A set of parameters of LiPu Taro amylum were got. The particle shape was unregular and polygon. The range of the lateral diameter was 5.50- 11.20tam with the average 8.60μm; and the longitudinal diameter 4.60-9.80μm with the average 7.63μm. The amylum was constituted by single glucose and the ratio of the amylase to amylum was 10.5%. The dextrinizing temperature was 92℃.

关 键 词：荔浦芋淀粉 淀粉 理化性质 

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]