不同品种白果淀粉的理化性质研究  

Physicochemical properties of starch from Ginkgo biloba L.cultivars

作　　者：姜欢[1] 缪铭[1] 江波[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2011年第6期182-184,283,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(20976073);江苏省自然基金创新学者攀登项目(BK2008003);中央高校基本科研业务费专项资金资助(JUSRP10930);江南大学食品科学与技术国家重点实验室目标导向资助项目(SKLF-MB-200804)

摘　　要：系统研究测定了不同品种白果淀粉的各种理化性质。结果表明,实验室碱法提取大圆铃、大梅核、佛指品种白果淀粉中直链淀粉含量分别为26.51%、31.82%与29.03%,淀粉碘复合物可见光吸收光谱的最大吸收波长为625nm,吸光度值排列大圆铃>大梅核>佛指。白果淀粉颗粒多呈椭圆的卵形,少数圆形,且偏光十字明显,颗粒粒径在5～20μm。淀粉的膨胀度和溶解度均随着温度升高而增加,三种淀粉的体外模拟消化曲线基本相似,佛指白果淀粉糊的透明度、冻融稳定性、凝沉性优于大梅核与大园铃白果淀粉糊。The physicochemical properties of different varieties of Ginkgo biloba L.starch were systematically studied.The amylose content of Dayuanlin,Dameihe and Fozhi starch were 26.51%,31.82% and 29.03%,respectively.The compound of Ginkgo biloba L.starch with iodine had the maximal bsorbance at the 625nm,the Absorbance followed the order：DayuanlinDameiheFozhi.Most of the granules are oval olivary shape,others are spherical.Obvious birefringence also were observed and the diameter of granule size ranges were from 5 to 20μm.The swelling power and solubility enhanced when the temperature rise.In vitro enzyme hydrolysis course of three starches were similar.The transparency,freeze-thaw stability and degree of retrogrdation of Fozhi starch were better than Dayuanlin or Dameihe starch.

关 键 词：白果 淀粉 品种 理化性质 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]