菠萝蜜种子淀粉颗粒的物化特性研究  

Study on physicochemical characteristics of jack-fruit seeds starch

作　　者：陈福泉[1] 张本山[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2009年第10期65-67,共3页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2006BAD27B04);广东省科技计划项目(2007B080401010)

摘　　要：利用SEM、X-射线衍射、聚焦光束发射测量仪、Brabender黏度仪、DSC等研究菠萝蜜种子淀粉的物化性质。结果表明,菠萝蜜种子淀粉颗粒多呈半椭圆形,断口为"凹"或者两面斜交形或者三面锥形,在水相中平均粒径为19.5μm;颗粒晶体结构为C型,结晶度为45%;DSC测得To、Tp、Tc分别为65.20、68.81、73.77℃,ΔHgel为2.97J/g;起糊温度较高,为81.1℃,热糊稳定性和凝胶性好。The physicochemical, particles morphology, crystalline, particle size distribution, thermodynamic properties of starch in jack-fruit seeds were studied by SEM, X-ray diffraction profile, FBRM, Brabender, DSC parameter sand and rotation viscometer.The result showed that the radius was 19.5μm in the water.X-ray diffraction profile showed JSS had C-type crystallinity and its degree of crystallinity was 45%. DSC showed that the temperature of To, Tp, Tc were 65.20,68.81,73.77℃,ΔHgel was 2.97J/g. Paste temperature was high for 81.1℃. Polarized optical micros cope picture indicated JSS had a good birefringence and gel property.

关 键 词：菠萝蜜种子 淀粉 物化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]