返回列表 发布新帖

[生物] 紫薯淀粉结构与理化性质研究

7 0
admin 发表于 2025-2-6 13:30 | 查看全部 阅读模式

紫薯淀粉结构与理化性质研究
目的  了解紫薯淀粉的结构和理化性质。方法  利用碱提取法从紫薯中提取淀粉, 与普通玉米淀粉进行对比, 分别对淀粉结构(分子链结构、结晶结构等)和理化性质(透明度、凝沉性、冻融稳定性、热稳定性)进行研究。结果  紫薯淀粉直链含量(24.5%)比玉米淀粉(26.7%)低, 两者均为A型结晶结构, 但紫薯淀粉的结晶度和分子有序程度比玉米淀粉高; 紫薯淀粉糊的透明度高于玉米淀粉糊, 且随时间延长其透明度下降程度比玉米淀粉糊低; 紫薯淀粉糊不易发生凝沉现象, 但其析水率(21.4%)比玉米淀粉糊高, 即冻融稳定性弱于玉米淀粉糊; 此外, 紫薯淀粉部分结构的热稳定性大于玉米淀粉。结论  紫薯淀粉在分子链结构和结晶结构上与玉米淀粉有较小差异, 但在理化性质上与玉米淀粉差别较大, 可为其工业应用提供指导基础。

Objective  To study the structure and physicochemical properties of purple potato starch. Methods  Purple potato starch was extracted by alkali extraction method. With the comparation of common maize starch, the structure (molecular chain structure, crystalline structure) and physicochemical features (transparency, retrogradation, freeze-thaw stability and thermal stability) of starch were determined. Results  The amylose content of purple potato starch (24.5%) was lower than that of maize starch (26.7%). Both starches showed A-type crystalline structure, but the relative crystallinity and short-range orders of purple potato starch was higher. The transparency of purple potato starch paste was higher than that of corn starch paste, and its transparency decreased with time to be lower than corn starch paste. The purple potato starch paste was not easy to be coagulated, but its water precipitation rate (21.4%) was higher than that of corn starch paste, which indicated that the freeze-thaw stability was weaker than corn starch paste. And purple potato starch had better thermal stability than maize starch. Conclusion  The purple potato starch has a small difference in molecular chain structure and crystal structure from corn starch, but it has a large difference in physical and chemical properties from corn starch, which can provide a guiding basis for its industrial application.

标题:紫薯淀粉结构与理化性质研究
英文标题:Structure and physicochemical features of starch from purple potato

作者:
昌超 长沙商贸旅游职业技术学院湘菜学院
朱银洁 南京工业大学食品与轻工学院
谭小燕 南京工业大学食品与轻工学院

中文关键词:紫薯淀粉,结构,理化性质,
英文关键词:purple potato starch,structure,physicochemical features,

发表日期:2019-07-01
2025-2-4 21:14 上传
文件大小:
535.87 KB
下载次数:
60
高速下载
【温馨提示】 您好!以下是下载说明,请您仔细阅读:
1、推荐使用360安全浏览器访问本站,选择您所需的PDF文档,点击页面下方“本地下载”按钮。
2、耐心等待两秒钟,系统将自动开始下载,本站文件均为高速下载。
3、下载完成后,请查看您浏览器的下载文件夹,找到对应的PDF文件。
4、使用PDF阅读器打开文档,开始阅读学习。
5、使用过程中遇到问题,请联系QQ客服。

本站提供的所有PDF文档、软件、资料等均为网友上传或网络收集,仅供学习和研究使用,不得用于任何商业用途。
本站尊重知识产权,若本站内容侵犯了您的权益,请及时通知我们,我们将尽快予以删除。
  • 手机访问
    微信扫一扫
  • 联系QQ客服
    QQ扫一扫
2022-2025 新资汇 - 参考资料免费下载网站 最近更新浙ICP备2024084428号
关灯 返回顶部
快速回复 返回顶部 返回列表