摘要
本文比较了绿豆淀粉两种提取方法的优劣，研究了绿豆淀粉的组成及粘度特性。结果表明：两个绿豆品种的淀粉含量均超过５０％，其中直链淀粉为５８％～５９％，支链淀粉占２７％～２８％，并发现绿豆淀粉难于糊化而糊化后则易于老化。
The two extraction methods of mungbean starch was compared in this paper. Thecompositional and viscosity characteristics of mungbean starch was studied.The results showedthat the two mungbean strains studied contain 50% or more starch.of which amylose accountsfor 58%～59%,amylopectin 27%～28%. It was found that it is difficulty to gelatinize mung-bean starch,however,the gelatinized starch is very to retrogradize.
出处
《北京农学院学报》
1996年第2期57-62,共6页
Journal of Beijing University of Agriculture
关键词
绿豆
淀粉
提取
性质
Mungbean,Starch,Extraction,Characteristics
