福建农林大学学报（自然科学版）2012，Vol.41Issue(5)：542-547,6.
薏苡仁淀粉的理化性质
The physicochemical properties of Coix seed starch
摘要
Abstract
The chemical composition of the starch from Coix seed by enzymic method, the surface morphology of starch granules, and the physicochemical properties of the Coix seed starch pastes were systematically observed and studied. The results showed that the dry sample of Coix seed starch contains 99.619% starch, 0.254% protein, 0.022% fat and 0.105% ash. The relative density of Coix seed starch is 1.376 g · mL-1. The Coix seed starch granules are rotundity and polygon, and have apparent polarization cross lying in the center of the granules. The X-ray diffraction patterns of Coix seed starch granules and its structure belongs to. C-type. Coix seed starch has a lower, solubility under normal temperature. The gelatinization temperature of Coix seed starch is 67.0 -71.6 ℃ , the transmission rate of Coix seed starch paste is 39.6%. Coix seed starch paste has slower condensation speed which decreased under the acidic or alkaline environment, but its retrogradation rate is fastest at neutral condition. According to Brabender viscosity curve, the thermal stability of Coix seed starch paste is lower than corn and stronger than potato, the viscosity stability is the strongest.关键词
薏苡仁淀粉/理化特性/颗粒形貌Key words
Coix seed starch/ physicochemical properties/ morphology分类
轻工纺织引用本文复制引用
傅新征,吕峰,罗竹琳..薏苡仁淀粉的理化性质[J].福建农林大学学报（自然科学版）,2012,41(5):542-547,6.基金项目
农业部农业科技成果转化资金资助项目([2005]380). （[2005]380）
