不同来源葛根淀粉理化性质比较.pdfVIP

50 2009, Vol. 30, No. 21 食品科学 ※基础研究 不同来源葛根淀粉的理化性质比较 1 , 2 1 2 1 2 卢成瑛 ，陈功锡 ， 卜晓英，田春连 ，钟伟春 (1.吉首大学植物保护与利用湖南省高校重点实验室，湖南 吉首 4 16000 ； 2.林产化工工程湖南省重点实验室，湖南张家界 427000) 摘 要：为快速检定葛根淀粉，取7 种市售葛根淀粉与自制的葛根淀粉进行理化性质比较。经淀粉颗粒形态观测 和直链淀粉含量、吸光度、黏度、透明度、凝沉性、冻融稳定性、膨胀度、溶解度、葛根素含量等检测显示 自制葛根淀粉与7 种市售葛根淀粉的理化性质有多项差别。 关键词：葛根淀粉；理化性质；比较 Comparisons of Physio-chemical Properties of Commercial and Laboratory-made Kudzu (Pueraria lobata) Starches 1,2 1 2 1 2 LU Cheng-ying ，CHEN Gong-xi ，BU Xiao-ying ，TIAN Chun-lian ，ZHONG Wei-chun (1.Key Laboratory of Plant Resources Conservation and Utilization of Hunan Province, Jishou University, Jishou 4 16000, China； 2. Key Laboratory for Forest Products Chemical Industry Engineering of Hunan, Zhangj iaj ie 427000, China) Abstract：In order to provide experimental evidences for the rapid identification of kudzu starch, 7 brands of commercial kudzu starch and kudzu starch prepared in our laboratory were subj ected to morphological ob servation and determination of physiochemical properties such as transparency , solubility, viscosity, retrogradation, swelling power, and puerarin, amylose and amylopectin contents and freeze-thaw stability. Results indicated significant differences in physiochemical properties were observed among 8 kudzu starch samples. Key w ords ：kudzu starch ；phy sio-chemical properties；comparison 中图分类号：TS23 1 文献标识码：A 文章编号：1002-6630(2009)2 1-0050-03 葛根淀粉为张家界著名的传统食品，其营养丰富， X SZ-DZ 显微镜 重庆光学仪器厂；BHS-112 显微 [ 1 - 3 ] 镜、测微尺 Olympus 公司；UV757CRT 紫外- 可见分 含大