| 菠萝蜜种子淀粉提取及其理化性质的研究 |
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| 引用本文： | 赖小玲,何春林,黄义,陈华絮,肖生鸿.菠萝蜜种子淀粉提取及其理化性质的研究[J].食品与发酵工业,2006,32(10):132-136. |
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| 作者姓名： | 赖小玲 何春林 黄义 陈华絮 肖生鸿 |
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| 作者单位： | 湛江师范学院生物系,湛江,524048 |
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| 摘 要： | 以菠萝蜜种子为原料提取并纯化种子淀粉,对种子的化学组成及种子淀粉的性质进行了测定。结果表明:菠萝蜜种子含淀粉62.63%,实验室条件下种子淀粉的提取率为42.3%,菠萝蜜种子淀粉在透明度、冻融稳定性、膨胀度、低温溶解性均低于马铃薯淀粉,易老化,浓度>60 g/L的淀粉糊在90℃以上粘度较大,<70℃粘度下降并趋于稳定。
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| 关 键 词： | 菠萝蜜种子 种子淀粉 淀粉糊 性质 |
| 收稿时间： | 05 17 2006 12:00AM |
| 修稿时间： | 10 10 2006 12:00AM |
Starch Extraction and Its Characteristics of Jack-fruit Seeds |
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| Lai Xiaoling,He Chunlin,Huang Yi,Chen Huaxu,Xiao Shenghong.Starch Extraction and Its Characteristics of Jack-fruit Seeds[J].Food and Fermentation Industries,2006,32(10):132-136. |
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| Authors: | Lai Xiaoling He Chunlin Huang Yi Chen Huaxu Xiao Shenghong |
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| Affiliation: | Department of Biology, Zhanjiang Normal College, Zhanjiang 524048 ,China |
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| Abstract: | The starch was isolated and purified from jack-fruit seeds and its chemical composition and some characteristics were determined.The results showed that the seed is composed of 62.63% starch among with 42.30% starch can be isolated from the seeds by ordinary laboratory method.The transparency,freeze-thaw stability,swelling degree,and low temperature solubility of jack-fruit seed starch was below that of potato starch.The starch paste was easy to retrograde.The viscosity of starch paste was very high when concentration was more than 6.0% over 90℃,whereas it decreases and become stabile under 70℃. |
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| Keywords: | Jack-fruit seeds starch starch paste characteristics |
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