| 藕淀粉特性的研究 |
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| 引用本文： | 陈咏梅,高盐生.藕淀粉特性的研究[J].盐城工学院学报(自然科学版),1999,12(3):67-68,71. |
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| 作者姓名： | 陈咏梅 高盐生 |
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| 作者单位： | [1]盐城工学院海洋工程系，盐城224003 [2]盐城工业学校，盐城224002 |
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| 摘 要： | 就藕根茎淀粉的分子结构形状及其理化特性进行了研究。结果表明碘亲和力测定的藕直链淀粉含量为15．9％，蓝色值法为17．4％，开始凝胶化温度为58．5℃，淀粉颗粒与木薯淀粉、大米淀粉等有类似的性质，可作为此类淀粉制品的替代品。
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| 关 键 词： | 藕淀粉 直链淀粉 支链淀粉 理化特性 分子结构形状 莲藕 |
Studying the Properties of Lotus Starch |
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| Chen Yongmei Gao Yansheng.Studying the Properties of Lotus Starch[J].Journal of Yancheng Institute of Technology(Natural Science Edition),1999,12(3):67-68,71. |
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| Authors: | Chen Yongmei Gao Yansheng |
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| Institution: | Chen Yongmei~ |
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| Abstract: | This paper accounts that the molecular structure and rnorphology,physicochemica] properties of lotus rhizome starch.These properties indicate that the amyloseconrenr is 15.9% determined by iodine affinity and 17.4% determined by blue value,the onset of gelatinization is at 58.5%,the amylogram of the starch resembles that of tapioca starch,rice starchand lotus rhizome starch will be a suitable material for the production of starch, |
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| Keywords: | Lotus starch amylose amylopection Property |
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