荔枝核淀粉特性研究

摘要

The crystalline, morphological, thermal and rheological properties of starch in litchi seed (Litchi chinensis Sonn. )were studied. X-ray diffraction profile showed LSS had C-type crystallinity. Scanning electron micrograph (SEM) of this starch revealed the presence of oval or polyhedric shaped granules, with major length ranging between 4.0 ～ 14μm. The DSC parameters such as transition temperatures ( To, Tp and Tc), enthalpy of gelatinization (△Hgel) of litchi seed starch (LSS) were 69.04 ℃, 78.79 ℃, 87.08 ℃ and 7.5 J/g, respectively. Pasting properties of LSS was measured using Brabender continual viscometer. Pasting temperature, peak viscosity of LSS were 85.3 ℃ and 126 BU, respectively.%本文采用扫描电镜观察荔枝核淀粉颗粒呈椭圆或多边形.差示扫描量热仪分析荔枝核淀粉的热力学特性表明,其起始温度、峰温度、终止温度和吸热焓值分别为69.04℃、78.79℃、87.08℃和7.5J/g.X射线衍射分析表明荔枝核淀粉呈C型结晶.Brabender粘度分析表明荔枝核淀粉糊化温度为85.3℃,淀粉糊高温稳定.