不同品种的木薯淀粉理化特性研究  

Research on the Physicochemical Property of the Starch in Different Cassava Varieties

作　　者：杨栋林[1,2] 陈燕珍[1,2] 庞月圆[1] 刘晓灿[1,2] 谭涛[1,2] 

机构地区：[1]广西师范大学生命科学学院,广西桂林541004 [2]广西环境工程与保护评价重点实验室,广西桂林541004

出　　处：《安徽农业科学》2009年第19期8935-8936,8938,共3页Journal of Anhui Agricultural Sciences

基　　金：广西环境工程与保护评价重点实验室研究基金(桂科能0702k025)资助

摘　　要：[目的]研究木薯淀粉的理化特性。[方法]以大叶白皮面包木薯(DB)、小叶白皮面包木薯(XB)、大叶红皮面包木薯(DH)为试验材料,测定其蛋白质含量、透光率、冷冻稳定性、凝沉稳定性及颗粒形态等理化特性。[结果]蛋白质含量的高低为:XB>DH>DB;透光率的大小为:DB>XB>DH;冷冻稳定性及凝沉稳定性差异不大;淀粉的颗粒形态有差异。[结论]试验为木薯的深加工及开发利用提供了科学的参考依据。[ Objective ] The physical and chemical characteristics of cassava starch was studied. [ Method ] The cassava variety ： bread cassava with large leaf and white skin （DB）, .bread cassava with small leaf and white skin （XB）, bread cassava with large leaf and red skin （DH） being taken as experimental material, the physical and chemical property such as the content of protein, the light transmittance, the stability of frozen and condensation/precipitation, and cassava shape of these varieties was tested. [ Results ] The order of the content of protein from high to low was ： XB 〉 DH 〉 DB ; the light transmittance, DB 〉 XB 〉 DH ; there was no difference in the stability of frozen and condensation/ precipitation among varieties; and there was difference in the cassava shape among varieties. [ Conclusion ] The scientific reference for the deep processing and development and utilization of cassava was provided.

关 键 词：木薯淀粉 理化特性 蛋白质含量 透光率 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]