莲子淀粉性质的研究进展  

The Research Advances on the Characteristics of Lotus Seed Starch

作　　者：尹丰[1] 彭吉萍[1] 

机构地区：[1]云南农业大学食品科技学院,云南昆明650201

出　　处：《现代农业科技》2013年第7期317-317,322,共2页Modern Agricultural Science and Technology

摘　　要：淀粉是莲子的主要成分,决定着莲子制品的性质和加工要求。着力于阐述近年来有关莲子淀粉分子特性、颗粒特性、糊化特性和加工改性等的研究进展,为今后莲子加工提供理论依据,并为促进莲子资源的更加合理利用奠定基础。Starch is main component of lotus seed and has a significant impact on the products from lotus seed both in quality and procession. A further demonstration on the study in recent years was made.The statements included characteristics of starch molecules,granules ,gelation and procession etc., in order to provide theoretic evidences for developments of deep-processed products and lay foundation for more reasonable use of lotus seed resources.

关 键 词：莲子 淀粉 糊化 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]