不同生长期莲藕淀粉的凝胶特性、热重与核磁共振测定
불동생장기련우정분적응효특성、열중여핵자공진측정
Thermal Gravimetric, Gel Texture and Water Mobility of Lotus Root Starch in Different Growth Periods
  • 万方数据
    食品科学 식품과학
    FOOD SCIENCE
    2009年 23期 105-109 ,共5页

    宋哲%汪兰%何会%谢碧秀%谢笔均%孙智达

    송철%왕란%하회%사벽수%사필균%손지체

    不同生长期%热重分析%质构分析%核磁共振 不同生長期%熱重分析%質構分析%覈磁共振
    불동생장기%열중분석%질구분석%핵자공진
    different growth periods%thermal gravimetric analysis (TGA)%texture profile analysis (TPA)%NMR
    对不同生长期的莲藕淀粉进行热重、莲藕及其淀粉凝胶的质构和莲藕淀粉的核磁共振的测定.结果表明:不同生长期莲藕淀粉的热分解速率随着成熟度而加快;随着莲藕成熟度的增加其破裂力与破裂能减少;不同生长期莲藕淀粉凝胶特性和淀粉与水分子的相互作用均有所不同.
    대불동생장기적련우정분진행열중、련우급기정분응효적질구화련우정분적핵자공진적측정.결과표명:불동생장기련우정분적열분해속솔수착성숙도이가쾌;수착련우성숙도적증가기파렬력여파렬능감소;불동생장기련우정분응효특성화정분여수분자적상호작용균유소불동.
    Starch from lotus root with different growth periods were prepared, and their thermal characters, water mobility and gel forming capacity were compared. Thermal characters of the starch were analyzed using a thermal gravimetric analyzer (TGA), and the water mobility in the starch were determined according to the relaxation time T_2 in NMR analysis, while the texture of the starch gel was analyzed using a texture profile analyzer (TPA). Results showed that the thermal decomposition rate of lotus root starch increase with the growth periods of lotus root, while its rupture force and fracture energy decreased, and the gel property of lotus root starch differed, and water mobility in the starch were also different.
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