| 莲子淀粉品质特性的研究进展 |
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| 引用本文： | 苏贝,邓放明,刘沙.莲子淀粉品质特性的研究进展[J].农产品加工．学刊,2010(2). |
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| 作者姓名： | 苏贝 邓放明 刘沙 |
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| 作者单位： | 湖南农业大学食品科学技术学院; |
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| 摘 要： | 莲子淀粉是莲子的主要成分,对莲子制品的品质和工艺特性都有十分重要的影响。阐述了近年来有关莲子淀粉分子特性、颗粒特性、糊化特性,以及加工改性品质特性等内容,以期为莲子深加工产品的开发和莲子淀粉的广泛应用提供理论依据,促进莲子资源的合理利用和深化研究。
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| 关 键 词： | 莲子 淀粉 品质特性 |
The Research on the Characteristics of Lotus Seed Starch |
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| Su Bei,Deng Fangming,Liu Sha.The Research on the Characteristics of Lotus Seed Starch[J].Nongchanpin Jlagong.Xuekan,2010(2). |
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| Authors: | Su Bei Deng Fangming Liu Sha |
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| Institution: | Su Bei,Deng Fangming,Liu Sha (College of Food Science and Technology,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China) |
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| Abstract: | Starch is main component of lotus seed. Its particular attribute has a significant impact on the products from lotus seed both in quality and procession. This essay means to make a further demonstration on the study in recent years. The statements includes characteristics of granules, gelation and procession in order to provide theoretic evidences for developments of deep-processed products and extensive application of lotus seed starch and facilitate the reasonable use and further research on the resource. |
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| Keywords: | lotus seed starch characteristics |
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