蕉藕淀粉与薯类淀粉特性对比研究

为探索蕉藕淀粉应用范围,选取木薯淀粉、马铃薯淀粉、红薯淀粉等薯类淀粉为对照,对蕉藕淀粉与常见薯类淀粉的组成、吸水(油)率、溶解度、膨胀度、透明度、凝沉性、凝胶强度、冻融稳定性及黏度等特性进行了对比分析。结果显示:蕉藕淀粉与常见薯类淀粉特性相比除吸水性差异不显著外,吸油率、溶解度、膨胀度、透明度、凝沉性、凝胶强度、冻融稳定性及黏度变化均存在显著差异,可利用蕉藕淀粉直链淀粉含量高、透明度好、凝胶强度高等特性,开发新型淀粉食品和增稠稳定剂。

Comparative Study on Properties of Canna Starch and Potato Starch

In order to explore the application range of canna starch , we selected tapioca starch, potato starch and sweet potato starch as control, and provided comparative analysis of such properties as the composition of canna starch and common potato starch, water(oil) absorption rate, solubility, swelling power, transparency, retrogradation, gel strength, stability of freeze thaw and viscosity. The result showed that there was little difference in water absorption between canna starch and common potato starch, while significant difference in oil absorption, solubility, swelling power, transparency, retrogradation, gel strength, stability of freeze-thaw and viscosity changes. The special starch properties of high amylose content, transparency and high gel strength characteristics can be used to develop new starch food and the thickening agent.