食品工业科技2017，Vol.38Issue(24)：48-52,57,6.DOI:10.13386/j.issn1002-0306.2017.24.010
藜麦淀粉理化特性研究
Study on the physicochemical properties of quinoa starch
摘要
Abstract
Chenopodium quinoa Willd.,as a pseudocereal,has a variety of nutritional components,and has medicinal and hygienic value.In this work,X-ray diffraction,scanning electron microscopy (SEM) and differential scanning microcalorimetry (DSC) were utilized to analyze the structure and physicochemical properties of quinoa starch,which was prepared by alkaline method and enzyme method,respectively.Meanwhile,the freezing thaw stabilities,swelling power and iodine blue values of quinoa starch were detected.The results showed that granules of quinoa starch were small,with diameter ranging from 1.15 to 1.97 μm,and had more branched-chain starch.The swelling power,solubility,freeze-thaw stability,anti-aging properties,translucency and gelatinization temperature of these starches were significantly correlated with their respective structural features.关键词
藜麦淀粉/结构/理化特性Key words
quinoa starch/structure/physicochemical properties分类
轻工纺织引用本文复制引用
翟娅菲,刘秀妨,张华,刘胜男,申瑞玲,相启森..藜麦淀粉理化特性研究[J].食品工业科技,2017,38(24):48-52,57,6.基金项目
河南省高等学校重点科研项目(15A550024) （15A550024）
郑州轻工业学院博士科研基金资助项目(2015BSJJ039). （2015BSJJ039）
