微山湖野生白莲子淀粉的性质研究  

Study on Properties of Weishanhu Lake Wild Lotus Starch

作　　者：刘楠[1] 乔旭光[1] 赵艳艳[1] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018

出　　处：《食品科学》2008年第2期151-154,共4页Food Science

摘　　要：淀粉是莲子的主要成分,其结构和性质直接关系到莲子的加工和应用。本实验研究了微山湖野生白莲子淀粉的直链淀粉含量、透明度、溶解度、膨润力和冻融稳定性等特性,以及淀粉浓度、温度、糊化时间、剪切速率等对淀粉糊黏度的影响,为开发莲子深加工产品提供理论基础。Starch is the main composition of lotus seed. Its structure and character can influence the process of lotus seed. So some properties of the Weishanhu Lake wild lotus seed starch were studied, including the amylose content, paste clarity, solubility, swelling power and the free-thaw stability. Concentration, temperature, time and share rate, etc. affecting viscosity prperties of the lotus seed were studied. This study can provide theoretical basis for processing of lores seed products.

关 键 词：莲子 淀粉 特性 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]