| 莲子淀粉性质的研究进展 |
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| 引用本文： | 尹丰,彭吉萍. 莲子淀粉性质的研究进展[J]. 现代农业科技, 2013, 0(7): 317+322 |
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| 作者姓名： | 尹丰 彭吉萍 |
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| 作者单位： | 云南农业大学食品科技学院 |
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| 摘 要： | 淀粉是莲子的主要成分,决定着莲子制品的性质和加工要求。着力于阐述近年来有关莲子淀粉分子特性、颗粒特性、糊化特性和加工改性等的研究进展,为今后莲子加工提供理论依据,并为促进莲子资源的更加合理利用奠定基础。
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| 关 键 词： | 莲子 淀粉 糊化 性质 |
The Research Advances on the Characteristics of Lotus Seed Starch |
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| YIN Feng,PENG Ji-ping. The Research Advances on the Characteristics of Lotus Seed Starch[J]. Modern Agricultural Sciences and Technology, 2013, 0(7): 317+322 |
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| Authors: | YIN Feng PENG Ji-ping |
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| Affiliation: | (College of Food Science and Technology,Yunnan Agricultural University,Kunming Yunnan 650201) |
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| Abstract: | Starch is main component of lotus seed and has a significant impact on the products from lotus seed both in quality and procession.A further demonstration on the study in recent years was made.The statements included characteristics of starch molecules,granules,gelation and procession etc.,in order to provide theoretic evidences for developments of deep-processed products and lay foundation for more reasonable use of lotus seed resources. |
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| Keywords: | lotus seed starch gelatinization characteristics |
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