CAJ | 학술논문

研究了不同产地的4种半夏淀粉的理化特性,包括直链淀粉含量、膨胀度、溶解性、持水性、淀粉粒大小和形貌、结晶类型、热特性和糊化特性等. 结果表明,这些半夏淀粉中直链淀粉含量为18.60%～23.91%;膨胀度21.53%～23.09%;溶解度11.5%～32.3%;持水性100.3%～119.0%.淀粉粒单粒球形,卵形或圆半球形,直径2～20 μm,复粒由2～3个分粒组成,其结晶类型均为C型,结晶度15.0%～37.9%.用差示扫描量热仪测得的转变温度T_O、T_P和T_C分别为71.58~77.75 ℃、83.03～83.84 ℃和89.41～90.99 ℃,热焓为4.316～5.809 J/g. 用快速粘度分析仪测定了4种半夏淀粉的糊化特征值:峰值粘度、热糊粘度、冷糊粘度、稀懈值和回复值分别为149.5～226.2、97.7～127.2、141.8～194.3、50.4～99.0和44.2～67.2 RVU. 糊化温度77.8～79.9 ℃,峰值时间8.3～8.7 min.
연구료불동산지적4충반하정분적이화특성,포괄직련정분함량、팽창도、용해성、지수성、정분립대소화형모、결정류형、열특성화호화특성등. 결과표명,저사반하정분중직련정분함량위18.60%～23.91%;팽창도21.53%～23.09%;용해도11.5%～32.3%;지수성100.3%～119.0%.정분립단립구형,란형혹원반구형,직경2～20 μm,복립유2～3개분립조성,기결정류형균위C형,결정도15.0%～37.9%.용차시소묘량열의측득적전변온도T_O、T_P화T_C분별위71.58~77.75 ℃、83.03～83.84 ℃화89.41～90.99 ℃,열함위4.316～5.809 J/g. 용쾌속점도분석의측정료4충반하정분적호화특정치:봉치점도、열호점도、랭호점도、희해치화회복치분별위149.5～226.2、97.7～127.2、141.8～194.3、50.4～99.0화44.2～67.2 RVU. 호화온도77.8～79.9 ℃,봉치시간8.3～8.7 min.
The physicochemical properties of Rhizoma Pinelliae starches from four different regions were investigated. The contents of amylose in different Rhizoma Pinelliae starches ranged from 18.60% to 23.91%. The shapes of Rhizoma Pinelliae starch granules varied from round to oval or hemisphere with the sizes between 2～20 μm. All Rhizoma Pinelliae starches show the typical C-type crystal form but with crystallinity in the range of 15.0% to 37.9%. The transition temperatures (T_O, T_P and T_C) and enthalpies of gelatinization were determined via differential scanning calorimetry(DSC). T_O, T_P and T_C varied from 71.58 to 77.75, 83.03 to 83.84, and 89.41 to 90.99 ℃, respectively. The enthalpy of gelatinization ranged from 4.316 J/g to 5.809 J/g. According to the viscosity measurements with a rapid visco analyser(RVA), the peak visc, hot visc, cold visc, breakdown and setbake of these Rhizoma Pinelliae starches varied from 149.5 to 226.2, 97.7 to 127.2, 141.8 to 194.3, 50.4 to 99.0, and 44.2 to 67.2 RVU, respectively. The pasting temperature and peak time for these starches were 77.8 to 79.9 ℃ and 8.3 to 8.7 min, respectively.