热带作物学报2011，Vol.32Issue(2)：334-338,5.
不同生长期木薯块根淀粉糊化特性的差异
Gelatinization Characteristics Variation of Starch During the Growth and Development of Cassava
摘要
Abstract
The root starch pasting properties of cassava varieties SC8, Nanzhi199, C869, D346 and E632 in the 6-11 months growth period were studied.The results showed that fresh root starch content first decreased and then increasing with the growth phase of the extension, which changed in different inflection points; Amylose content with the trend growth period was varied by species, and was significantly effected by species and growth period; Peak viscosity was increased after the 8th months; Cassava starch gelatinization temperature was significantly different from each growth periods, and the trend was effected by the growth period; Peak viscosity was significantly positively correlated with fresh root starch content and araylose content; Viscosity of cassava starch and amylose content was positively correlated; Gelatinization temperature and amylose content was negatively correlated.关键词
木薯淀粉/生长期/糊化特性/含粉率/糊化温度/粘度Key words
Cassava starch/ Growth duration/ Pasting properties/ Fresh root starch content/ Gelatinizationtemperature/ Viscosity分类
农业科技引用本文复制引用
古碧,林莹,李凯,代道芳..不同生长期木薯块根淀粉糊化特性的差异[J].热带作物学报,2011,32(2):334-338,5.基金项目
现代农业产业技术体系(No.NYCYJSTX.17). （No.NYCYJSTX.17）
