橡实与木薯、玉米淀粉理化性质的对比研究

目的]研究橡实淀粉的组成成分、结构及理化性质。方法]采用理化检测方法对橡实淀粉的性质进行了研究,较系统地考察了橡实淀粉的组成、颗粒、淀粉糊等方面的性质。结果]橡实淀粉中淀粉含量为59.61%,直链淀粉的含量为31.40%;其颗粒相对玉米淀粉颗粒较小,与木薯淀粉相近;晶体结构为C型;橡实淀粉的溶解度、膨胀度比玉米淀粉低,与木薯淀粉相近;橡实淀粉糊凝沉速度居于玉米淀粉和木薯淀粉之间。DSC分析显示,橡实淀粉的糊化温度(61.72℃)较木薯淀粉(70.22℃)和玉米淀粉(66.78℃)低,这说明橡实淀粉较玉米淀粉和木薯淀粉易糊化。结论]研究可为橡实资源的开发利用提供基础数据。

Comparison on Physicochemical Properties of Acorn Starch with Cassava Starch and Corn Starch

Objective] To study constituents,structure and physicochemical properties of acorn starch.Method] The properties of acorn starch were studied by physical and chemical testing methods.The composition,properties of particles as well as starch paste of acorn starch were systematically inspected,aiming at providing some theoretical basis for the comprehensive utilization of acorn starch.Result] The results showed that its starch content is 59.61% and amylose content is 31.40%;Its particle size is similar to that of cassava starch,but smaller than corn starch;Its X-ray pattern belongs to C-type crystal structure;The solubility and expansion of acorn starch are lower than that of the corn starch and similar to cassava starch;The condensation speed of acorn starch paste is below corn starch and above cassava starch;DSC starch thermal characteristic analysis demonstrated a lower gelatinization temperature for acorn starch(61.72 ℃) than cassava starch(70.22 ℃) and corn starch(66.78 ℃),which shows that the gelatinization of acorn starch is easier than corn starch and cassava starch.Conclusion] The study will provide basic data for development and utilization of acorn resource.