文献类型：期刊文献

中文题名：百合化学成分及其淀粉粒结构与一般特性

英文题名：LILY CHEMICAL CONSTITUENTS AND ITS STARCH GRANULE STRUCTURE AND GENERAL PROPERTIES

作者：吉宏武[1];丁霄霖[2]

机构：[1]湛江海洋大学食品科技学院,广东湛江524025;[2]江南大学食品学院,江苏无锡214036

年份：2006

卷号：27

期号：2

起止页码：33

中文期刊名：食品研究与开发

外文期刊名：Food Research and Development

收录：CSTPCD、、北大核心2004、北大核心

语种：中文

中文关键词：百合;成份分析;淀粉粒结构;一般特性

外文关键词：lily; constituents analysis; starch granule structure; general properties

中文摘要：对百合基本成分、淀粉粒的表面与晶体结构以及其淀粉的一般特性进行了系统研究,结果显示:百合含有丰富的淀粉、蛋白质与果胶,脂肪含量低;百合淀粉粒具有多种形态,粒径范围宽(10μm～105μm),平均粒径为35μm。百合淀粉粒具有典型的晶体结构特征,晶型为B-型;百合淀粉溶解度和膨润力较马铃薯淀粉与玉米淀粉大;百合淀粉的抗冻稳定性较马铃薯淀粉与玉米淀粉差。

外文摘要：Basic constituents, starch granules of lily and its starch general properties were systematically studied. Results indicated that lily is rich in starch, protein and pectin, but low in fat.Lily starch granule has multi-shape,wide granule diameter distribution （10 μm-105 μm）,average diameter being 35 μm, and typical B-type crystalline structure. Compared to potato starch and corn starch,lily starch has more solubility and swelling power, but less freeze-thaw power.