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芋头淀粉性能及化学组成的研究

THE STUDY ON THE PHYSICAL PROPERTIES ANDCHARACTERS OF TARO STARCH

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【作者】 姜瑞敏史美丽陈玉珍袁月莲栾明川

【Author】 Jiang Ruimin Shi Meili Chen Yuzhen Yuan Yuelian Luan Mingchuan(Dept. of Basic Course,LAC)

【机构】 莱阳农学院基础部

【摘要】 研究了以特殊工艺提取的芋头淀粉的物理性状、性能、化学组成及在化妆品中应用的表现效果。结果表明,芋头淀粉颗粒呈不规则圆型和多角型,长轴长平均1.5μm,直链淀粉含量14%,支链淀粉含量86%,糊化温度78~82℃,淀粉糊冷热稳定性好。在化妆品应用中较目前用的米淀粉有四大优点:颗粒小而均匀;与皮肤粘着力好;滑爽;白度好。

【Abstract】 ?The physical properties and characters of taro starch extorted by a special technique are analyzed and the effects used in cosmeties are also presented in the essay. The results show that, the pellet is unregular and multy-angled. The average long axis is 1.5um. Amylose content is about 14% and amylopectin is about 86%. The gelatinization temperature is about 78~82℃,and with a very steady state whether cold or hot. When compared with other rice starch, it presents the following advantages:much smaller pellet, more easily sticky to skin, more smoothe and white. 

【关键词】 芋头淀粉颗粒大小性能化学组成
【Key words】 taro starchpelletcharacterschemical formation
  • 【文献出处】 莱阳农学院学报 ,JOURNAL OF LAIYANG AGRICULTURAL COLLEGE , 编辑部邮箱 ,1998年02期
  • 【分类号】TS235
  • 【被引频次】36
  • 【下载频次】617
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