林业科学2011，Vol.47Issue(11)：59-65,7.
淀粉表面结合脂对板栗淀粉糊化特性的影响
Effects of Starch-Surface-Lipid on Pasting Property of Starch in Chinese Chestnut (Castanea mollissima)
摘要
Abstract
Sixteen Chinese chestnut ( Castanea mollissima) varieties collected from different areas of China were used to study the effects of starch-surface-lipid on pasting property of chestnut starch. RVA-pasting viscosity of chestnut starch with de-fatting treatment gradually increased, and reached a peak during the whole wanning period at SO ℃ for 1 min. However, the RVA-pasting viscosity declined to the lowest when starch was warmed at 95 ℃. A following cooling at 12 ℃ brought, the RVA-pasting viscosity to slowly increased again until the whole process ended. Moreover, curves of the RVA-pasting viscosity in chestnut starch, expressed four types in terms of their shapes. The de-fatting treatment did not change shape of curve, but modified the characteristic values of the RVA-pasting viscosity quite largely. The three characteristic values 'PEAK', 'THROUGH' and 'FINAL' increased while the characteristic value 'PASTING TEMPERATURE' decreased after the chestnut starch lost its fat. De-fatting of chestnut starch did not affect the ' PEAK TIME' of the RVA-pasting viscosity, but interfered the ' BREAKDOWN' and ' SETBACK' of the RVA-pasting viscosity, depending on chestnut cultivars. When the starch-surface-lipid content was in a range 0. 96% to 4. 50% the pasting property of chestnut starch was obviously affected regarding to ' PEAK' , ' THROUGH' , ' FINAL' and ' BREAKDOWN ' in the characteristic values of the RVA-pasting viscosity.关键词
板栗/淀粉/淀粉表面结合脂/糊化特性Key words
chestnut/ starch/ starch-surface-lipid/ pasting property分类
农业科技引用本文复制引用
梁丽松,张柏林,林顺顺,王贵禧..淀粉表面结合脂对板栗淀粉糊化特性的影响[J].林业科学,2011,47(11):59-65,7.基金项目
中央级公益性科研院所基本科研业务费专项资金项目(2007-09). （2007-09）
