天津科技大学学报2016，Vol.31Issue(2)：26-30,5.DOI:10.13364/j.issn.1672-6510.20150066
玛咖淀粉的结构特征与糊化特性
Structural Characteristics and Gelatinization Properties of Starch from Maca(Lepidium meyenii Walp.)
摘要
Abstract
Maca(Lepidium meyenii Walp.)root from Lijiang,Yunnan Province was used to extract macastarch.The struc-ture characteristics,and paste properties of the starch from maca were investigated by polarizing microscopy,X-ray diffrac-tion(XRD),differential scanning calorimetry(DSC),infrared spectrum and other modern analytical methods.The results indicated that maca starch contained more protein and amylose.The size of maca starch granules ranged between 3.57,and 14.28,μm.The mean particle size was 8.57,μm.Its surface was smooth,with the majority of maca starch granules inrodlike or circular shapes.The visible structure of "+" was observed for the polarization cross of maca starch.The starch was at-tributed to C-type crystal structure and the crystallinity was 49.22%,.It has α-D-pyranose ring structure with the hydroxyl groups of primary alcohol and secondary alcohol.The peak gelatinization temperature of maca starch was 90.45,℃,with the peak viscosity at 4.353,Pa·s.关键词
玛咖/玛咖淀粉/结构特征/糊化特性Key words
Lepidium meyenii Walp./maca starch/structural characteristics/gelatinization properties分类
轻工纺织引用本文复制引用
刘娜,郝利民,刘雪涵,张黎明,倪丽琴,戴玉杰..玛咖淀粉的结构特征与糊化特性[J].天津科技大学学报,2016,31(2):26-30,5.基金项目
国家自然科学基金资助项目(31271809) （31271809）
天津科技大学大学生创新创业训练计划资助项目(201410057110) （201410057110）
