白果淀粉结构特征与糊化特性研究  

Structural Characteristics and Gelatinization Properties of Starch from Ginkgo biloba L. Cultivars

作　　者：马亚君[1] 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：《现代食品科技》2013年第3期476-478,共3页Modern Food Science and Technology

基　　金：国家自然科学基金项目(31000764;31230057);江苏省科技支撑项目(BE2012613;BY2012049);高等学校博士学科点转向科研基金(20110093110006)

摘　　要：采用X射线衍射、差示扫描量热仪、红外光谱、RVA等现代分析手段探讨佛指品种白果淀粉的结晶结构、热焓性质、结构特征与糊化特性。结果表明,白果淀粉结晶机构呈C型结晶图谱,含有伯、仲醇羟基的α-D-吡喃环等结构特征,淀粉的糊化温度高于80℃。In this paper, the crystal stmcture, thermodynamic properties, structure character, and paste properties of starch from FozkiGinkgo biloba L. cultivars were investigated by X-ray diffraction, differential scanning calorimetry, infrared spectrum and other modem analytical methods. The starch was attributed to C-type crystal structure and owned a - D-pyranose ring structure with hydroxyl group of primary alcohol and secondary alcohol. The gelatinization temperature was higher than 80 ℃.

关 键 词：白果 淀粉 结构 糊性质 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]