【摘要】 为研究板栗贮藏前后淀粉性质的变化,分别测定淀粉的凝沉性、冻融稳定性、透光率、结晶结构、直链与支链淀粉含量、粒度、糊化特性等。结果表明,贮藏后的板栗淀粉较贮藏前其淀粉糊的凝沉加快;冻融稳定性、透明度下降;淀粉颗粒结晶结构未发生变化,仍属于C型;糊化温度降低,峰值黏度上升,稳定性变差,更容易老化。贮藏后板栗淀粉的抗老化能力降低。更多还原

【Abstract】 In order to study the chestnut starch properties in pre- and post- storge,starch retrogradation,freeze- thaw stability,transparency,crystallinity,amylose and amylopectin content,grain size and pasting properties have been studied in the research of paper respectively. The results showed that compared with per- storage,the retrogradation of post- storage chestnut starch increased,freeze- thaw stability and transparency decreased,the crystalline structure of starch granules had not changed and still kept a C- type. The pasting temperature had falling and the peak viscosity rised,the stability deteriorated and the chestnut starch was more susceptible to aging. Chestnut starch aging resistance tended to be less after storage.更多还原