橡子淀粉性质的研究  

Studies on the Properties of Acorn Starch

作　　者：王航[1] 黄立新[1] 高群玉[1] 余若黔[1] 

机构地区：[1]华南理工大学食品与生物工程学院,硕士研究生广州510640

出　　处：《食品与发酵工业》2002年第7期1-5,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目 (No .2 96760 1 8) ;广东省自然科学基金资助项目 (No .0 0 0 45 2 )

摘　　要：近年来国内开始发展用较先进的机械分离设备和方法 ,以野生橡子为原料加工的淀粉 ,深受外商青睐。本文较系统地研究了橡子淀粉的颗粒、糊等方面的性质 ,结果表明 ,其颗粒粒径较小 ,平均值为 9 2 μm ,结晶结构属C型 ,直链淀粉含量 2 0 6% ,糊化温度为 5 9 5～68 0℃。橡子淀粉糊凝沉性稍弱于玉米淀粉 ,冷、热糊粘度稳定性很好 。The refined acorn starch had been turned out from the kernels of wild planted acorn with the quite modern separate machinery and methods since some years ago in China, and was popular with foreign traders. Here, the properties of acorn starch were systematically researched, such as granules and paste. It was showed that the granules of acorn starch with mean size 9.2?μm is quite small, 20.6% amylose content, the gelatinization temperatures from 59.5℃ to 68.0 ℃, its X ray pattern belongs to C type crystal structure. Also the paste of acorn starch has a good stability for viscosity, and its retrogradation is lightly weaker and other properties of the paste are quite similar to that of corn starch.

关 键 词：橡子 淀粉性质 颗粒 糊化 凝沉 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]