现代食品科技2011，Vol.27Issue(11)：1303-1306,4.
红豆淀粉的理化性质研究
Physiochemical Properties of Red Bean Starch
韩春然 1姚珊珊 1陈悦1
作者信息
- 1. 哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室,黑龙江哈尔滨150076
- 折叠
摘要
Abstract
Physicochemical properties of four varieties of red bean were studied. The results showed that, the surface of red bean starch granule was smooth; the granule was oval; and the part of the granule was round. The physicochemical properties of red bean starches varied with their species. At 90℃, the average swelling power, average solubility and average water holding capacity were 12%, 13.18% and 91.35%, respectively. With the increase of storage time, the turbidity values of Pin hong, He hong, Long red bean 3 increased, among which the turbidity of He hong showed the most significant increase. The average pasting temperature of the four varieties of red bean starches were between 58.92-73.04℃. The decalescence enthalpy of pin hong was the lowest and the decalescence enthalpy of long three was the highest. The amylose content o f Long 3 was the highest, and the hardness of starch paste was the highest and it was the easiest to retrogradation.关键词
红豆/颗粒形貌/理化特性Key words
red been/ granule morphology/ physicochemical properties引用本文复制引用
韩春然,姚珊珊,陈悦..红豆淀粉的理化性质研究[J].现代食品科技,2011,27(11):1303-1306,4.
