期刊论文

Comparison of physicochemical properties of pea starch, potato starch and corn starch

中文

食品工业科技

1002-0306

2016

37

4

183-186

10.13386/j.issn1002-0306.2016.04.028

本校为第一机构

通过对豌豆淀粉、马铃薯淀粉和玉米淀粉的基本组成、颗粒形态、凝沉性、糊化特性、透明度及抗性淀粉含量的测定与比较表明:豌豆淀粉中直链淀粉和蛋白质的含量较高,但其颗粒直径小于马铃薯淀粉;与马铃薯淀粉和玉米淀粉相比,豌豆淀粉易于回生,但糊稳定性较好;豌豆淀粉糊的透明度低于马铃薯淀粉,但其淀粉组成中慢消化淀粉含量高于马铃薯淀粉和玉米淀粉。

The basic composition,granule morphology,retrogradation,gelatinization characteristics,transparency and resistant starch content of pea starch,potato starch,corn starch were determined and compared. The results indicated that the content of amylose and protein in pea starch was greater than those in the potato starch and corn starch,but the size of pea starch granules was smaller than that of potato starch. Compared with potato starch and corn starch,the pea starch was more easy to retrogradate,but its paste was more stable. Moreover,the transparency of pea starch was less than that of potato ...