蜡质马铃薯淀粉的颗粒结构与性质研究  

Granule Structure and Properties of Waxy Potato Starch

作　　者：汪明振[1] 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,广州510640

出　　处：《食品工业》2008年第1期13-15,12,共4页The Food Industry

摘　　要：蜡质马铃薯淀粉是一种新型的食品工业原料,对蜡质马铃薯淀粉与其它常用淀粉的性质,包括偏光显微结构、颗粒形貌、结晶结构、透明度、凝沉性、冻融稳定性以及粘度进行比较研究。结果表明:蜡质马铃薯淀粉的颗粒形状与普通马铃薯淀粉相似,晶体结构为B型。除冻融稳定性外,蜡质马铃薯淀粉糊的透明度、凝沉性和粘度均很好。Waxy potato starch is a new material in food industry, the properties of it and other common starches, including granule appearance, microstructure of polarized light, crystalline type, transparency, retrogradation, freeze-thaw stability and viscosity were investigated. The results showed that the shape was similar to potato starch granule and x-ray pattern was B. Except freeze-thaw stability, the waxy potato starch paste has better transparency, retrogradation and viscosity.

关 键 词：蜡质马铃薯淀粉 颗粒结构 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]