从槟榔芋淀粉颗粒的形态、大小,淀粉糊特性黏度,糊化温度,透光率,凝沉性,冻融稳定性等几个方面对槟榔芋淀粉物性进行研究.同时以玉米、小麦、马铃薯等淀粉作对照进行比较,从而得到一系列槟榔芋淀粉的物性参数.研究结果表明,其直链淀粉的质量分数约为10.0％,槟榔芋淀粉颗粒较小,糊化温度较高,属于弱凝胶,透明度低,冻融稳定性差,凝沉性好,能与乳化剂形成复合物.回转速度,储存pH和温度,对其淀粉的黏度都有一定影响,pH中性时黏度最高.%The physical characteristics of pinang taro starch were studied from these respects; particle shape, particle size,viscosity of starch paste,gelatinization temperature, clarity, retrogradation, freeze - thaw stability, and so on. Property parameters of pinang taro starch was compared with those of corn, wheat, and potato. Then, A set of physical parameters of pinang Tare amylura were got. The results showed that the ratio of the amylose content was about 10.0%. Pinang taro starch granules were smaller, gelatinization temperature was higher and belonged to weak gel. It had properties of lower clarity,poor freeze - thaw stability and good retrogradation,emulsifier and could form starch -emulsifier complex. The storage of temperature, rotation rate and pH had a certain impact on the viscosity of starch. And the neutral environment produced the highest viscosity.
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