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投稿时间：2017-04-09
投稿时间：2017-04-09
中文摘要: 通过水磨法提取竹豆淀粉，并以马铃薯淀粉和玉米淀粉作对照，研究了竹豆淀粉的理化特性。实验结果表明：竹豆淀粉中直链淀粉含量高于马铃薯淀粉和玉米淀粉；溶解度和膨胀势低于马铃薯淀粉但高于玉米淀粉；透明度最低，冻融稳定性最高；凝胶特性中的黏聚性和恢复性较强，硬度较大；糊化特性中的破损值最小，回生值最大，黏度和糊化温度较高。因此，可以根据竹豆淀粉的理化特性和不同类型食品品质特性的要求将竹豆淀粉应用到各种食品中。
Abstract:Bamboo bean starch was extracted by using wet milling processing and its physicochemical property was researched using potato and corn starch as contrast.The results indicated that amylase content of bamboo bean starch was higher than that of potato and corn starch.Solubility and swelling power were lower than that of potato starch but higher than corn starch.Transparency was the lowest and freeze-thaw stability was the highest.Besides，it owned relatively high cohesiveness，restoration and hardness of gel property.Also，lowest breakdown value，highest retrogradation value，relatively high viscosity and pasting temperature of pasting property were shown in bamboo bean starch.Hence，bamboo bean starch could be applied to various foods according to the physicochemical property of bamboo bean starch and quality requirement of foods.
文章编号：201722004 中图分类号： 文献标志码：
基金项目:国家高技术研究发展计划（863计划）项目（2013AA102203-03）
| 作者 | 单位 |
| 康欣月1，2，王立梅1，孙姜3，岳月1，齐斌1，* | 1.常熟理工学院生物与食品工程学院，江苏常熟 215500；2.吉林农业大学食品科学与工程学院，吉林长春130118；3.中海海洋无锡海洋工程装备有限公司，江苏无锡214000 |
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