CAJ | 학술논문

土豆淀粉和绿豆淀粉在工业生产中应用较为广泛，本文对这两种淀粉进行了基本理化性质的比较，包括：偏光十字、淀粉粒度分布、透明度、冻融稳定性、凝沉性、溶解度和膨润力、淀粉糊化特性。结果表明：土豆淀粉和绿豆淀粉的偏光十字都很明显；土豆淀粉的平均粒径大于绿豆淀粉；土豆淀粉不容易回生，其透明度高于绿豆淀粉，凝胶能力较弱；土豆淀粉冻融稳定性较弱，其不适合运用于冷冻食品；土豆淀粉比绿豆淀粉易溶于水；绿豆淀粉的热稳定性优于土豆淀粉。
토두정분화록두정분재공업생산중응용교위엄범，본문대저량충정분진행료기본이화성질적비교，포괄：편광십자、정분립도분포、투명도、동융은정성、응침성、용해도화팽윤력、정분호화특성。결과표명：토두정분화록두정분적편광십자도흔명현；토두정분적평균립경대우록두정분；토두정분불용역회생，기투명도고우록두정분，응효능력교약；토두정분동융은정성교약，기불괄합운용우냉동식품；토두정분비록두정분역용우수；록두정분적열은정성우우토두정분。
Mung bean starch and potato starch are used widely in industrial production. This paper compares the Physical-chemical properties of these two kinds of starch , including the polarization cross ,the granular size distribution,the transparency,the drainage rate,the solidification sedimentation capacity, the solubility and swelling power, the pasting properties. The result showed that the polarization cross of mung bean starch and potato starch are both obvious. The average grain diameter of potato starch is bigger than mung bean starch. Mung bean starch is the easier to retrograde than potato starch , its transparency is lower than potato starch and it has a better ability in gel forming than the other one. The freeze-thawing stability of potato starch is bad. The potato starch is easier soluble in water than mung bean starch. Mung bean starch is better in viscosity thermal stability than potato starch.