蕨根淀粉理化性质研究  

Study on Physical and Chemical Properties of Fern Root Starch

作　　者：张升晖[1] 覃海兵[2] 洪雁[2] 

机构地区：[1]生物资源保护与利用湖北省重点实验室,湖北恩施445000 [2]湖北民族学院生物科学与技术学院,湖北恩施445000

出　　处：《食品科学》2008年第9期115-117,共3页Food Science

摘　　要：以新鲜蕨根为原料,采用石灰水浸泡工艺提取蕨根淀粉,测定其透明度、老化度、溶解度、膨胀度、直链淀粉和支链淀粉含量、冻融稳定性等理化性质,并与玉米淀粉和马铃薯淀粉进行比较。结果表明,蕨根淀粉的膨胀度、抗老化性较差,溶解度、透明度均较好,直链淀粉含量较少,作为一种新的淀粉资源,具有广阔的开发和应用前景。Fem root starch was extracted by using fresh fem roots as material and using limewater as extraction reagent. Its physical and chemical properties such as transparency, ageing, degree, solubility, expansion, amylose and amylopectin content, and freeze- thaw stability were investigated, and the comparisons with those of corn starch and potato starch were made. The results showed that the fern root starch has worse expansion and ageing resistance, better solubility and transparency, and less amylose content. This kind of starch, as a new starch resource, is endowed with a wide prospect of development and application.

关 键 词：蕨根 淀粉 理化性质 

分 类 号：TS231.9[轻工技术与工程—粮食、油脂及植物蛋白工程]