菠萝蜜种子淀粉颗粒性质的研究  

Study on Granular Morphology of Starch Isolated from Jack-fruit Seeds

作　　者：李秀娟[1] 钟敏[1] 

机构地区：[1]湛江海洋大学食品科学与工程系,广东湛江524025

出　　处：《食品科学》2004年第6期69-74,共6页Food Science

摘　　要：以菠萝蜜种子为原料,提取并纯化菠萝蜜种子淀粉,对菠萝蜜种子淀粉的颗粒形貌、X-光衍射图样、直链和支链淀粉含量、溶解度和膨胀度、淀粉糊的冻融稳定性等特性进行了研究。结果表明:菠萝蜜种子淀粉颗粒的大小为5～25μm,平均粒径为15μm,多呈半球形和球形,具典型的偏光十字;淀粉颗粒的晶体结构属C型;用偏十字消光法测定淀粉糊化温度,糊化起始、终止温度分别为68.2、78.3℃;该淀粉的直、支链淀粉分别为24.2%、75.8%;菠萝蜜种子淀粉的溶解度和膨胀度不同于玉米和马铃薯淀粉,其膨胀度在76℃以后迅速增加并大于玉米淀粉,更相似于马铃薯淀粉。The granular morphology of starch isolated and purified from Jack-fruit seeds was investigated, including the shape,X-ray diffractive pattern, the content of starch chain and branch, solubility and swelling power. The experiment indicated:Optical microscopy of the starch showed half-round or round with typical polarization cross. The granular size of starch rangedfrom 5 to 25μm and with average value of 15μm in diameter. Its X-ray diffraction graph appeared as C pattern. The startingpoint of gelatinization temperature of Jack-fruit seed starch was 68.2℃ and the end was 78.3℃, Gelatinization parametersdetermined by polarization cross disappeared. The content of starch chain and branch was 24.2% and 75.8% respectively.Swelling power and solubility of Jack-fruit seed starch differed from those of corn starch and after 76℃ the two values of Jack-fruit seed starch increased rapidly and exceeded the related values of corn starch.

关 键 词：菠萝蜜种子 淀粉 颗粒性质 淀粉糊 颗粒形貌 晶体结构 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]