| 莲子淀粉糊的特性研究 |
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| 引用本文： | 曾绍校,林鸳缘,郑宝东,陈荔红.莲子淀粉糊的特性研究[J].中国农学通报,2009,25(18):74-78. |
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| 作者姓名： | 曾绍校 林鸳缘 郑宝东 陈荔红 |
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| 作者单位： | 福建农林大学食品科学学院,福州,350002 |
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| 基金项目： | 福建省自然科学基金计划资助项目;福建省科技厅科技计划重点项目 |
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| 摘 要： | 本文通过对莲子淀粉糊溶解度、膨胀度、粘度、透光率、凝沉性质和冻融稳定性等特性进行系统研究，以期为莲子的深加工提供理论基础。试验结果表明：莲子淀粉的溶解度较低，膨润力接近甘薯淀粉，属限制型膨胀淀粉；莲子淀粉糊的透明度较低（10.4%），凝沉速度较快，在酸性或碱性条件下凝沉速度减缓；其凝胶具有较强的冻融稳定性和较低的凝胶强度；布拉班德粘度曲线显示，莲子淀粉的糊化温度较高达77.1℃，热稳定性好，凝沉性强，冷粘度稳定性差。这与莲子淀粉的分子结构特性相符合。
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| 关 键 词： | 草食蚕 草食蚕 水苏糖 失重率 霉变度 贮藏期 |
| 收稿时间： | 2009-04-07 |
| 修稿时间： | 2009-05-15 |
Studied on the characteristics of lotus-seed starch pastes |
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| Zeng Shaoxiao,Lin Yuanyuan,Zheng Baodong,Chen Lihong.Studied on the characteristics of lotus-seed starch pastes[J].Chinese Agricultural Science Bulletin,2009,25(18):74-78. |
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| Authors: | Zeng Shaoxiao Lin Yuanyuan Zheng Baodong Chen Lihong |
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| Institution: | (College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002) |
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| Abstract: | In this paper, the solubility, turgidity, viscosity, transmittance, retrogradation, freeze-thaw stability of the lotus-seed starch pastes were studied, in order to provide theoretical basis of deep processing of lotus-seed. The results showed that the solubility of lotus starch was low, the turgidity was closed to sweet potato starch, accordingly was a restrictive swelling starch. A lower transparency (10.4%) was researched in the lotus-seed starch pastes, condensation speed was faster, but it decreased at acidic or alkaline condition. Stronger freeze-thaw stability and lower gel strength was researched in it. It can be from the Brabender viscosity that the lotus-seed starch has a higher gelatinization temperature (77.1℃), better thermostability, stronger retrogradation, weaker cold viscosity stability. The results accorded with its molecular characteristics. |
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| Keywords: | lotus-seedzz starchzz gelatinizationzz characteristiczz |
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