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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (5): 36-40.

• 食品 营养 检测 安全 • 上一篇    下一篇

刺苦草根状茎淀粉特性的研究

于少梅1,李梅青1,杜先锋1,魏光峰1,徐文娟2   

  • 收稿日期:2009-10-09 修回日期:2009-10-31 出版日期:2010-03-05 发布日期:2010-03-05
  • 基金资助:

    安徽“十一.五”科技攻关计划项目

Study on Properties of Starch from the caudex of Vallisneria Spinulosa Yan

  • Received:2009-10-09 Revised:2009-10-31 Online:2010-03-05 Published:2010-03-05

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摘要：

系统研究了刺苦草根状茎淀粉的理化性质。结果表明，刺苦草根状茎淀粉形状较一致，呈椭圆形、锥形，淀粉颗粒表面光滑，大小在8～36μm之间。X-射线呈B型结晶图样，结晶度为47.2%。刺苦草根状茎淀粉的糊化温度为66℃。与对照相比，刺苦草根状茎淀粉具有较高的透明度，较好的冻融稳定性，较易凝沉。刺苦草根状茎淀粉糊具有非牛顿流体的特性，属于剪切稀化体系。

关键词: 叶籽银杏, 叶籽银杏, trnS-trnG序列, 序列分析

Abstract:

The physical and chemical properties of the caudex of Vallisneria Spinulosa Yan starch granules and paste were systematically studied. The caudex of Vallisneria Spinulosa Yan starch granules are uniform in shape comparatively, close to ellipse and taper with smooth surface and different size from 8 to 36μm.. The caudex of Vallisneria Spinulosa Yan starch is attributed to B-type crystal structure and the degree of crystallinity is 47.2%. The initial temperature of gelatinization is 66℃. The starch paste has low transparence, more freeze-thawing stability, and not easy retrogradation and aging characters. The viscosity reduces along with the shearing speed increasing, showing pseudo plastic characteristic.