| 摘要: |
| 以陕西镇安县的大红栗为原料,对板栗淀粉的颗粒性质和淀粉糊粘度性质进行了测定,并对板栗淀粉糊的流变性质进行了研究。结果表明,板栗淀粉粒的颗粒形状多样,大小为1～20μm,偏光十字位于淀粉粒中央,板栗淀粉的结晶结构属于C型;板栗淀粉糊是假塑性流体。温度对板栗淀粉糊流变性有一定的影响,随着温度的升高,剪切应力下降。蔗糖、食盐及明矾的存在使淀粉糊的黏度曲线发生了不同形式的变化。 |
| 关键词: 板栗,淀粉,流变性,淀粉糊粘度 |
| DOI： |
| 分类号:S664.2 |
| 基金项目:林业部重点研究项目(97板栗加工技术) |
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| Physicochemical properties of chestnut starch |
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LIZhi-xi,ZHANG Li,LI Ju-xiu,LIZhi-xi,ZHANG Li,LI Ju-xiu,LIZhi-xi,ZHANG Li,LI Ju-xiu
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| Abstract: |
| The physicochemical properties of chestnut starch are systematically studied, including granule morphology, gelatinization temperature, crystal structure,gelatinization, paste viscosity and rheology. The results show that the granules of chestnut starch shape variously, with size from 1-20μm; It has an obvious Maltese cross like letter“X”,with centralhilum.The gelatinization temperature is from 55.5℃ to 63.5℃.The X-ray diffraction graph appears as C type.The result of rheology shows that: chestnut starch pastes belong to non-Newtonian fluid,show pseudoplastic characteristics and belong to a shear-thinning system in character. Salt, sugar,etc.have different effects on starch gelatinization and paste viscosity properties. |
| Key words: chestnut,starch,rheology,viscosity |
