期刊论文

中文

中国粮油学报

1003-0174

2003

18

4

52-54,58

10.3321/j.issn:1003-0174.2003.04.013

湖南省自然科学基金

本校为第一机构

采用偏光显徽镜、分光光度计、旋转粘度计等现代分析仪器，对锥栗和茅栗淀粉糊特性进行了较详细的研究。结果表明，锥栗和茅栗淀粉的栩化温度分别为63．5℃～74．5℃和64．0℃～73．5℃；锥栗和茅栗淀粉糊具有酶解率较高、透明度低、凝沉稳定性强、冻融稳定性很差的特性；在pH值6．0 ～8．0范围内锥栗和茅栗淀粉栩粘度较高，温度和转速对栩粘度有一定影响，浓度对栩粘度有较显著影响。

The paste properties of Castanea starch have been studied by using modern analysis methods such as polarizing microscopy,spectrophotometer and circumvolve viscosity analyzer,etc.The results indicated that the gelatinization temperature was 63.5℃～74.5℃ for Castanea henryi starch' and 64.0℃～73.5℃ for Castanea sequinii starch.Both Castanea starches performed high enzymatic hydrolyzation,low clarity,strong retrogradation and bad freeze-thaw stability.In the pH value range of 6.0～8.0,both showed higher viscosity.Temperature and rotate speed t...