山药淀粉品质特性的研究与应用-食品工程专业毕业论文.docxVIP

ABSTRACTAs ABSTRACT As a m旬or componem of y锄，Starch has aIl import锄t iIIlpaCt onⅡle processing ch锄lcteristics a11d nu仃itional quality．The autIlor systematically a11alyzedⅡ1e main component 1n t11e yam aIld obsen，ed gramule chamcteristics such aS nle surface s仃ucture． panlcle size，aIld c巧stal s仃uctL鹏．StarCh鼬iolls，t11e processing q砌蚵and gelatillized dyn锄ics were f证mer studied in this paper． Yam starch g砌眦le is maillly characterized aS ellipsoidal or circul瓯whose sur：face wouldbe adheredby some polysacch撕de if tlle eX仃action waS not completed．The paniCle slze map showed mat t11e average p砌icle size ofyaIll starch吣332．8岬．111e c珂stal stmcture o士y锄starch waS pattem C according to XRD results．，nle锄ylose content in yam Starch was 1 9．49％detected by c印illa巧elec缸Dphoresis． 1 o optlmlze extI．act process，this paper concluded the best conditions of ex仃acting the 锄ylose aIld锄ylopectin by uniV撕ate aIld ortllogonal experimems aS followings：alkali concentration、Ⅳ2Ls 0．5 mol／【，，batll time waS 20商n，volume ratio of n-butaIlomso锄vlol was 4：1，extraCt times、vere five times． According t0廿1e a11alysis，the blue Value of锄ylose and iodine complex waS 0．968 while mat of锄ylopectin a11d iodine compleX waS 0．1 76；botll are wimin the e脏ctive mge·Wim me aid ofhi曲pe怕nn觚ce liquid chromatographytlle molecular wei出of 锄ylopectin was about 60 thousand，趾d me chajn lengtll a11d degree ofbr锄clling of alllylopectin was 23 and 2．39 respectiVely． 触er p嘶fication aIld er亿ymolysis by 1so锄ylaSe，锄ylopec缅caIl be diVided intoⅡlree pans tllrou曲gel．chromato伊aphy．The IR and NMR spectra showed that锄yl叩ectin was a pol肿er linked wim 0【．glycoside bonds． Y锄starch processing quali够were studied at t11e same time，including solubili饥 swellmg power，仃aIlsparency，re缸D铲adation properties，gel s咖gⅡl of Starch p嬲te， paSting temperature肌d so on．The study foⅦd tllat me solubil咄me swelling power aIld the仃aIlsparency ofy锄sta】汜h waS 16．78％，33．55％a11d 23．2％reSpeCtively in 95℃．T11e re缸℃目砌ation of y锄s觚h paSte wouldbecome stable心er si)【hours in