紫薯淀粉理化性质的研究  

Study on the Physicochemical Properties of Purple Sweet Potato Starch

作　　者：刘蒙[1] 曲智雅[1] 李小定[1] 范任海 李杰[1] 张芸[1] 朱少华[1] 曲露[1] 王萌[1] 刘硕[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070 [2]湖北紫鑫生物科技有限公司,黄石435000

出　　处：《中国粮油学报》2013年第5期24-30,共7页Journal of the Chinese Cereals and Oils Association

摘　　要：以制得的紫薯淀粉为原料,研究了紫薯淀粉的化学组分、颗粒表面结构、结晶结构、凝胶质构、热力学性质和流变学特性,并与马铃薯淀粉、玉米淀粉和甘薯淀粉进行比较。结果显示:干基紫薯淀粉含量为98.78%,直链淀粉含量为19.74%;其淀粉颗粒平均粒径为17μm,属中粒淀粉,晶型为C型;淀粉凝胶弹性和咀嚼性高,硬度适中,为3.095×102g,黏着性适中,为24.72 g.s;糊化温度范围为61.5℃到78.0℃,峰值温度为72.6℃;紫薯淀粉糊为有屈服应力的非牛顿型流体。With starch extracted from purple sweet potato slag as raw material, this paper studied the chemical component, particle surface structure, crystal structure, gel texture, thermodynamic properties and theological properties of the starch, comparing with the potato starch, corn starch and sweet potato starch at the same time. The main results and findings were summarized as follows：the starch content and amylose content of purple sweet potato starch were 98.78% and 19.74% respectively（ dry weight） ;average particle size of the purple sweet potato starch granules was 17 μm, so the starch can be classified as medium size starch granule, and crystal form of type C;the starch gel showed a high springiness and chewiness,low hardness（3.095×10^2 g） and moderate viscosity（24.72 g· s） ;the gelatinization temperature scope was from 61.5 ℃ to 78.0 ℃, and the peak temperature was 72.6 ℃ ; the purple sweet potato slag starch paste was non -Newtonian fluid with yield stress.

关 键 词：紫薯 废渣 淀粉 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]