赤小豆淀粉性质的研究  

Study on Properties of Adzuki Bean Starch

作　　者：张元超[1] 李伟雄[1] 黄立新[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品科学》2006年第3期44-47,共4页Food Science

基　　金：广东省自然科学基金资助项目(000452)

摘　　要：本文研究测定了赤小豆淀粉的各种结构特性,发现淀粉颗粒粒径范围为18～80μm,平均粒径为40.8μm;偏光十字明显,其X-光衍射图样属A型晶体结构,结晶度为40.5%。淀粉碘复合物可见光吸收光谱的最大吸收波长为618nm,链淀粉含量33.2%。赤小豆淀粉在水中的溶胀能力较玉米淀粉大,比木薯淀粉小。赤小豆淀粉糊属于假塑性流体,糊抗剪切能力和凝沉能力均比玉米淀粉、木薯淀粉强,其冷、热糊粘度稳定性较好,单甘酯对赤小豆淀粉糊的影响较为特别。The structure properties of the adzuki bean starch have been studied. The range of starch granule size is 18～80μm and its mean granules diameter is 40.8μm. Obvious birefringence been observed. Adzuki bean starch is attributed to A-type crystal structure and its degree of crystallinity is 40.5%. The compound of adzuki bean starch with h has the maximal absorbance at the 618nm and its amylose content is 33.2%. The swelling ability and solubility of the adzuki bean starch is better than maize but not like that of cassava. Adzuki bean starch paste belongs to pseudoplastic fluid. The shear resistance and the setback capacity am stronger than maize and cassava. Adzuki bean starch has good hot and cold paste stability. Its monoglyceride has specific impact on adzuki bean starch paste.

关 键 词：赤小豆 淀粉 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]