CAJ | 학술논문

为合理开发利用特色植物资源皱果赤瓟,本文对皱果赤瓟淀粉糊粒的形态、化学组成、透明度、老化度、溶解度和膨胀度、直链淀粉和支链淀粉含量、冻融稳定性等理化性质等与玉米淀粉和马铃薯淀粉进行了对比研究.结果表明,皱果赤瓟淀粉的透明度、可溶率、老化值及冻融稳定性均优于马铃薯和玉米淀粉,是一种品质优良的食用淀粉,可广泛应用于酿造、食品及制药业.
위합리개발이용특색식물자원추과적박,본문대추과적박정분호립적형태、화학조성、투명도、노화도、용해도화팽창도、직련정분화지련정분함량、동융은정성등이화성질등여옥미정분화마령서정분진행료대비연구.결과표명,추과적박정분적투명도、가용솔、노화치급동융은정성균우우마령서화옥미정분,시일충품질우량적식용정분,가엄범응용우양조、식품급제약업.
In order to make a good use of Thladiantha henryi Hemsl starch, some physical and chemical properties of T. henryi Hemsl starch, such as morphology, chemical composition, transparency, reto-gradation properties, solubility, swelling capacity, amylase/amylopectin content and freeze-thaw stability, were studied and compared with those of corn starch and potato starch. The results indicated that the transparency, solubility, reto-gradation properties and freeze-thaw stability of T. henryi Hemsl starch were superior to those of potato starch and maize starch. Hence, the T. henryi Hemsl starch was a good quality food starch, which could be widely used in brewing, food and pharmaceutical industry.