三种香蕉淀粉颗粒性质的研究  

Study on the Properties of Three Kinds of Banana Starch

作　　者：赵国建[1] 鲍金勇[2] 杨公明[2] 

机构地区：[1]西北农林科技大学食品科学与工程学院 [2]华南农业大学食品学院,广东广州510640

出　　处：《食品科学》2006年第2期46-49,共4页Food Science

基　　金：广东省农业攻关重大专项(2004B20401007)

摘　　要：淀粉是香蕉的主要成分之一,其结构性质不仅是反映香蕉特性,也是淀粉科研究的内容之一,更直接关系到香蕉的开发利用。本文研究了三种香蕉淀粉的大小、表面结构、偏光十字、X-射线衍射图谱和晶体结构等,为香蕉食品的研究开发提供理论依据。Starch is one of the main compositions of banana. The structure and characteristics of banana starch would affect the processing technology of banana. They would not only reflect the banana characteristics, but also become one of the research goals of the starch family. In this paper the properties of three kinds of banana starch were studied, including size, surface structure, polarization cross, X-ray diffraction pattern and crystallization structure etc. This study is used as theoretical basis for the research and development of the banana food.

关 键 词：香蕉 淀粉 结构 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]