摘要
对蕉藕(Canna edulis)淀粉的理化性质研究表明,蕉藕淀粉呈椭圆形或长蚌壳形,直径15～75μm,表面具轮纹,顶端有明显的偏光十字,糊化温度为60～85℃,粘度较高,直链淀粉含量39.46％。
The starchy granule of canna edulis was shown to be elhplical in shape with rings on its surface and a clear polarized cross at the top. The diameter of the starchy granule ranged. from 15 to 75 micron. Its gelatinization temperature was in the ranre of 60 to 85℃. The major viscosity of the starch gum (starch 40g: water 500ml) was determined to be 5580 centiposies. Teh amylose content of the starch was 39.46％.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
1993年第1期74-76,共3页
Journal of Southwest University(Natural Science Edition)
关键词
蕉藕
淀粉
/理化性质
Canna edulis, starch
/physicochemical property
