黄姜淀粉的理化性质分析  

ANALYSIS ON SOME PHYSIOCHEMICAL PROPERTY OF DIOSCOREA.ZINGIBERENSIS WRIGHT STARCH

作　　者：马齐[1] 秦涛[1] 田萍[1] 

机构地区：[1]陕西省科学院酶工程研究所陕西省酶工程技术中心,陕西临潼710600

出　　处：《食品研究与开发》2007年第5期98-101,共4页Food Research and Development

摘　　要：分析了黄姜淀粉的开始糊化温度为63℃,结束温度为78℃;透光率为7.1%;黄姜淀粉的溶解度、可溶率和溶胀势均随着温度的上升而增加,黄姜淀粉的溶解度、可溶率和溶胀势比玉米淀粉和豌豆淀粉的高。根据淀粉水解液测定的结果认为黄姜淀粉水解产物只有葡萄糖,它们直链淀粉占26.20%,支链淀粉淀粉占73.80%。The paper was discussed some physiochemical property of Dioscorea.Zingiberensis Wright Starch .The results showed that initial pasting temperature was 63 ℃,end temperature of 78 ℃ ;transmittance was 7.1%;solubilities, soluble ratio, swelling power of its Starch increased with the increase of temperature. In the same of temperature, Solubilities, soluble ratio, swelling power of Dioscorea.Zingiberensis Wright Starch was higher than that of corn starch and was obtained only pea starch . Through Hydrolysate of Dioscorea.Zingiberensis Wright Starch was measured, it glucose, Amylose and Amylo-pectin of Dioscorea.Zingiberensis Wright Starch was 26.20 % and 73.80 %, respectively.

关 键 词：黄姜 可溶性淀粉 溶解度 可溶率 膨胀势 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]