不同生长期莲藕淀粉的凝胶特性、热重与核磁共振测定  

Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods

作　　者：宋哲[1] 汪兰[2] 何会[1] 谢碧秀[1] 谢笔均[1] 孙智达[1] 

机构地区：[1]华中农业大学食品科学技术学院,湖北武汉430070 [2]湖北省农业科学院,湖北武汉430064

出　　处：《食品科学》2009年第23期105-109,共5页Food Science

基　　金："十一五"国家科技支撑计划项目(2006BAD27B09-4)

摘　　要：对不同生长期的莲藕淀粉进行热重、莲藕及其淀粉凝胶的质构和莲藕淀粉的核磁共振的测定。结果表明:不同生长期莲藕淀粉的热分解速率随着成熟度而加快;随着莲藕成熟度的增加其破裂力与破裂能减少;不同生长期莲藕淀粉凝胶特性和淀粉与水分子的相互作用均有所不同。Starch from lotus root with different growth periods were prepared, and their thermal characters, water mobility and gel forming capacity were compared. Thermal characters of the starch were analyzed using a thermal gravimetric analyzer （TGA）, and the water mobility in the starch were determined according to the relaxation time T2 in NMR analysis, while the texture of the starch gel was analyzed using a texture profile analyzer （TPA）. Results showed that the thermal decomposition rate of lotus root starch increase with the growth periods of lotus root, while its rupture force and fracture energy decreased, and the gel property of lotus root starch differed, and water mobility in the starch were also different.

关 键 词：不同生长期 热重分析 质构分析 核磁共振 

分 类 号：TS235.9[轻工技术与工程—粮食、油脂及植物蛋白工程]