食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
21期
50-52
,共3页
卢成瑛%陈功锡%卜晓英%田春连%钟伟春
盧成瑛%陳功錫%蔔曉英%田春連%鐘偉春
로성영%진공석%복효영%전춘련%종위춘
葛根淀粉%理化性质%比较
葛根澱粉%理化性質%比較
갈근정분%이화성질%비교
kudzu starch%physio-chemical properties%comparison
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卣链淀粉含量、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.
為快速檢定葛根澱粉,取7種市售葛根澱粉與自製的葛根澱粉進行理化性質比較.經澱粉顆粒形態觀測和卣鏈澱粉含量、吸光度、黏度、透明度、凝沉性、凍融穩定性、膨脹度、溶解度、葛根素含量等檢測顯示自製葛根澱粉與7種市售葛根澱粉的理化性質有多項差彆.
위쾌속검정갈근정분,취7충시수갈근정분여자제적갈근정분진행이화성질비교.경정분과립형태관측화유련정분함량、흡광도、점도、투명도、응침성、동융은정성、팽창도、용해도、갈근소함량등검측현시자제갈근정분여7충시수갈근정분적이화성질유다항차별.
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 subjected to morphological observation 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.
