蜡质马铃薯淀粉的研究开发  

THE STUDY AND DEVELOPMENT OF WAXY POTATO

作　　者：罗发兴[1] 黄强[1] 张乐兴[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：《食品研究与开发》2007年第7期148-149,共2页Food Research and Development

基　　金：国家农业成果推广项目(03EFN214400195)

摘　　要：介绍了蜡质马铃薯淀粉作为一种新型淀粉原料,不但具有普通马铃薯淀粉的优点,而且由于其几乎不含直链淀粉,在黏度、凝胶强度和老化等性质具有更加突出的优点。同时介绍了蜡质马铃薯的研究和开发现状,并对其发展前景作了展望。As a new starch material, waxy potato starch not only has the advantages of popular potato starch. Moreover, it almost amylopectin, and has excellent characteristics in viscosity, intensity of gelling and resistant to retrogradation. The study progress and developing prospects of waxy potato starch is introduced in this paper .

关 键 词：蜡质马铃薯 淀粉 性质 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]