摘要:
以建瓯油榛锥栗为原料,采用湿法提取锥栗淀粉,研究其淀粉结构与糊化特性,结果表明:锥栗淀粉的直链淀粉含量为22.50%,支链淀粉含量为59.01%,属于直链淀粉含量较高的淀粉;相对密度为1.31,白度为63。锥栗淀粉晶体结构属于C型,颗粒表面光滑,大多数淀粉颗粒形状呈椭圆形,少数为圆形和不规则形状;偏光显微观察锥粟淀粉颗粒,有明显的偏光十字。锥栗淀粉糊透明度较低,凝胶强度小,冻融稳定性差;溶解度和膨润度均随温度的升高而增大,属限制型膨胀淀粉;起糊温度为64.8℃,热稳定性较差,凝沉性强,易回生。
关键词:
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锥栗 /
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淀粉 /
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结构 /
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糊化 /
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特性
Abstract:
Starch of Castanea henryi from Jianou was obtained by wet extraction to study its chemical and gelatinization characteristics.The results showed that the starch consisted of 22.50% amylose and 59.01% amylopectin,belonging to the category of high-amylose materials.Its relative density was 1.31 with a whiteness score of 63.The starch′s crystal structure was of the C-type with a smooth surface.Most of the starch granules had an oval,otherwise round or irregular,shape with a visible cross image under the microscope under polarized light.Its solubility and swelling capacity increased with temperature with a pasting temperature of 64.8℃.The paste of the starch appeared opaque,had low gel strength,poor freeze-thaw stability,poor thermal stability and a high tendency of agglomeration and retrogradation.
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