皱果赤瓟淀粉理化性质研究

摘要

为合理开发利用特色植物资源皱果赤瓟,本文对皱果赤瓟淀粉糊粒的形态、化学组成、透明度、老化度、溶解度和膨胀度、直链淀粉和支链淀粉含量、冻融稳定性等理化性质等与玉米淀粉和马铃薯淀粉进行了对比研究.结果表明,皱果赤瓟淀粉的透明度、可溶率、老化值及冻融稳定性均优于马铃薯和玉米淀粉,是一种品质优良的食用淀粉,可广泛应用于酿造、食品及制药业.%In order to make a good use of Thladiantha henryi Hemsl starch, some physical and chemical properties of T. henryi Hemsl starch, such as morphology, chemical composition, transparency, reto-gradation properties, solubility, swelling capacity, amylase/amylopectin content and freeze-thaw stability, were studied and compared with those of corn starch and potato starch. The results indicated that the transparency, solubility, reto-gradation properties and freeze-thaw stability of T. henryi Hemsl starch were superior to those of potato starch and maize starch. Hence, the T. henryi Hemsl starch was a good quality food starch, which could be widely used in brewing, food and pharmaceutical industry.