文献类型：期刊文献

中文题名：龙眼核淀粉颗粒性质的研究

英文题名：龙眼核淀粉颗粒性质的研究

作者：李秀娟[1];杨萍[1];钟敏[1];屈菊兰[2]

机构：[1]湛江海洋大学食品科学与工程系,湛江524025;[2]湛江师范学院中心实验室,湛江524048

年份：2003

卷号：24

期号：6

起止页码：17

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2000、CSCD2011_2012、北大核心、CSCD

语种：中文

中文关键词：龙眼核;淀粉颗粒;性质;支链淀粉;直链淀粉;溶解度;膨胀度;颗粒形貌

外文关键词：long an nut;starch;property

中文摘要：以龙眼核为原料,提取并纯化龙眼核淀粉,对龙眼核淀粉的颗粒形貌、X-光衍射图样、直链和支链淀粉含量、溶解度和膨胀度等特性进行了研究。结果表明,龙眼核淀粉颗粒的大小为5.5～15μm,平均粒径为9.3μm,多呈半椭圆形,具典型的偏光十字,无明显的层状结构;用偏十字消光法测定淀粉糊化温度,糊化起始、终止温度分别为63.8、70.3℃;该淀粉的直、支链淀粉分别为20.5%、79.5%;淀粉的溶解度和膨胀度不同于玉米和马铃薯淀粉。

外文摘要：Properties of starch isolated and purified from long an nut were investig ated,including the shape,X-ray diffractive pattern,the content of chain and branch starch,solubility and swelling power.The experiment indicated:optical microscopy of the starch showed half -oval or oval with typical polarization cross but no obvious layers .The s iz e of s tarch rang ed from5.5to15μm and with an average value of 9.3μm in diameter.The starting point of g elatinization temperature of long an nut starch was 63.8℃and the end was 70.3℃.Gelatinization parameters determined by polarization cross disappearing .The content of chain and branch starch was 20.5%and79.5%,respectively.The solubility and swelling power of long an nut starch was different from corn and potato starch.