葛根淀粉理化性质的研究.pdfVIP

食品技术 葛根淀粉理化性质的研究 熊丽苹 黄立新 李彦萍 (华南理工大学食品与生物工程学院 广州·510640) 摘要：葛根淀粉特有的保健特性使其成为近年来国内外走俏的淀粉产品。系统地研究了葛根淀粉 的颗粒、糊等方面的性质，结果表明，其颗粒较小，粒径平均值为12.2m ，结晶结构为C 型，直 链淀粉含量为 19.8%，糊化温度范围为57.5~64.7℃。葛根淀粉凝沉性比玉米淀粉弱，冷糊粘度稳 定性较好，其他性质与玉米淀粉比较相似。 关键词：葛根；淀粉；颗粒；糊性质 中图分类号：TS235.5 文献标识码：A 文章编号：1005-9989(2004)05-0010-04 Study on the physical and chemical properties of pueraria starch XIONG Li-ping HUANG Li-xin LI Yan-ping (College of Food and Biological Engineering, South China University of Technology, Guangzhou, 510640) Abstract: In recent years, pueraria starch becomes very popular at home and abroad, due to its special functions. The properties of pueraria starch were systematically researched, such as granules and paste. The results show that the granules of pueraria star ch with 12.2ìm size, 19.8% amylose content, the gelatinization temperatures from 57.5 to 64.7℃, its X-ray pattern belongs to C-type crystal structure of starch granule. The paste of pueraria starch during cooling period has good stability for viscosity while during heating period its stability is not very good, and its retrogradation is weaker and other properties of the paste are quite similar to that of corn starch. Key words : pueraria; starch; granule; properties of paste 日本的食品市场上倍受青睐，已被日本选定为皇室 0 前言 特供食品。据报道，从葛根中制备的葛粉外销出口 葛根是豆科葛属(Pueraria.DC)多年生落叶藤本 价格为 3.1 万元/t ，每年仅日本的进口量就达 植物的肥大块根。葛属植物全球有近 18 种，主要分 300~350t ，因此，葛根淀粉近年来是我国外贸出口 布在亚热带和温带地区，我国约有9 种和2 个变种， 的走俏商品。近年来国内有企业参考木薯淀粉的生 集中分布在云南及其邻近省区。葛根的主要成分为 产方法，摸索出一套较合理的以葛根为原料生产葛