文章摘要
高 凡,纪桂英*,陈凯斐,王 路,王忠琦,计晴阳,吴春森.沙米淀粉的结构和糊化性质[J].海南师范大学学报自科版,2020,(4):441-445
沙米淀粉的结构和糊化性质
Structure and Gelatinization Properties ofAgriophyllum squarrosum Starch
  
DOI:10.12051/j.issn.1674-4942.2020.04.011
中文关键词: 沙米  淀粉  多尺度结构  糊化性质
英文关键词: Agriophyllum squarrosum  starch  multiscale starch  gelatinization property
基金项目:江苏省自然基金项目(BK20180922);江苏省高校自然基金项目(18KJD550003)
作者单位
高 凡,纪桂英*,陈凯斐,王 路,王忠琦,计晴阳,吴春森 扬州大学 食品科学与工程学院江苏 扬州 225127 
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中文摘要:
      沙米为常见的固沙植物,其营养丰富淀粉含量高,对其淀粉结构和功能进行研究具有 重要的生态意义。文章借助扫描电镜、小角X射线散射仪、X射线衍射仪等淀粉多尺度结构解析设 备研究沙米淀粉的结构,发现沙米淀粉为典型的A型结晶淀粉,其多尺度结构及糊化性质与玉米 淀粉和马铃薯淀粉均有所不同,为沙米淀粉的工业化应用奠定理论依据。
英文摘要:
      Agriophyllum squarrosum is one of the common sand-fixing plant with rich nutrients and high starch content. It has the important ecological significance to explore the structure and function of Agriophyllum squarrosum starch. The re⁃ search project was conducted with the multi-scale structure analysis equipment systems such as SEM, SAXS and XRD. The results showed that Agriophyllum squarrosum starch is a typical type A crystalline starch, with different multi-scale structure and gelatinization characteristics from those of corn starch and potato starch. We believe that these results could provide theoretical basis for the industrial application of Agriophyllum squarrosum starch.
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