芋头淀粉性能及化学组成的研究  

THE STUDY ON THE PHYSICAL PROPERTIES ANDCHARACTERS OF TARO STARCH

作　　者：姜瑞敏[1] 史美丽[1] 陈玉珍[1] 袁月莲[1] 栾明川[1] 

机构地区：[1]莱阳农学院基础部

出　　处：《莱阳农学院学报》1998年第2期128-131,共4页Journal of Laiyang Agricultural College

摘　　要：研究了以特殊工艺提取的芋头淀粉的物理性状、性能、化学组成及在化妆品中应用的表现效果。结果表明，芋头淀粉颗粒呈不规则圆型和多角型，长轴长平均１．５μｍ，直链淀粉含量１４％，支链淀粉含量８６％，糊化温度７８～８２℃，淀粉糊冷热稳定性好。在化妆品应用中较目前用的米淀粉有四大优点：颗粒小而均匀；与皮肤粘着力好；滑爽；白度好。?The physical properties and characters of taro starch extorted by a special technique are analyzed and the effects used in cosmeties are also presented in the essay. The results show that, the pellet is unregular and multy-angled. The average long axis is 1.5um. Amylose content is about 14% and amylopectin is about 86%. The gelatinization temperature is about 78～82℃,and with a very steady state whether cold or hot. When compared with other rice starch, it presents the following advantages:much smaller pellet, more easily sticky to skin, more smoothe and white. 

关 键 词：芋头淀粉 颗粒大小 性能 化学组成 

分 类 号：TS201.2[轻工技术与工程—食品科学] TS231[轻工技术与工程—食品科学与工程]