板栗淀粉加工特性的研究  

Study on Processing Properties of Chestnut Starch

作　　者：江美都[1] 顾振宇[1] 王强林[1] 祝纯煌[1] 

机构地区：[1]杭州商学院食品科学与工程系,杭州310035

出　　处：《中国粮油学报》2001年第6期55-58,共4页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省科委科研项目资助

摘　　要：通过对板栗淀粉的纯化和有关成份测试 ,探索板栗淀粉加工特性指标。包括淀粉颗粒形貌 ,RVA分析结果 ,溶解度与膨胀度 ,糊化温度 ,直链、支链淀粉的含量等。并与马铃薯淀粉 。Chestnut starch was purified.Some processing properties of the chestnut starch were studied,including microphoto of starch granule,graphical analysis by RVA,solubility and swelling power,pasting temperature,amylose and amylopectin contents.Comparisons were made with maize starch and potato starch.

关 键 词：板栗淀粉 加工特性 RVA分析 溶解度 膨胀度 颗粒形貌 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]