茶叶籽淀粉理化性质研究

摘要

In order to provide a theoretical basis for development and utilization of tea seed starch,the granular morphology and size,gelatinization temperature,transparency,swelling strength,freeze-thaw stability,retrogradation,viscosity and other physicochemical properties of tea seed starch were measured and compared with those of corn starch.The results showed that tea seed starch granules revealed a smooth surface and were oval or round in shape and not easy to gelatinize.The solubility and swelling strength changed little with temperature.The transparency and freeze-thaw stability were inferior to those of corn starch,but opposite results were observed for the retrogradation resistance and viscosity.%研究茶叶籽淀粉颗粒形貌、大小和糊化温度,测定其溶解度和膨胀度、透明度、冻融稳定性、凝沉性及黏度等理化性质,并与玉米淀粉进行比较。结果表明：茶叶籽淀粉颗粒表面光滑,呈椭圆形或球形;不易发生糊化;溶解度与膨胀度随温度变化程度不大;与玉米淀粉相比,透明度与冻融稳定性不及玉米淀粉糊,但抗老化性稍强,黏度也高于玉米淀粉。