【摘要】 以莆田解放钟枇杷核为原料,对枇杷核主要营养成分进行分析。通过提取枇杷核淀粉,对枇杷核淀粉的颗粒形貌、晶体结构、直链淀粉的含量、糊化温度、溶解度和膨胀度等特性进行了评价。结果表明枇杷核淀粉颗粒大小为5.2—13.9!m,平均粒径为9.3"m,具典型的偏光十字;枇杷核淀粉的直链淀粉淀粉的含量为29.1%,直链淀粉含量高于玉米(25.4%)和马铃薯(19.4%);枇杷核淀粉的糊化温度达78℃,高于玉米(67℃)和马铃薯(70℃);枇杷核淀粉的溶解度和膨胀度随温度升高而增大。更多还原

【Abstract】 The nutrition of the eriobotrya japonia nut in Putian were anylysis.Properties of starch extracted from the eriobotrya japonia nut,including the shape,crystal,chain starch content,gelatinization temperrature,solubility and swelling power.The experiment indicated: optical microscopy of the starch showed oval with typical polarization cross.The diameter of starch ranged from 5.2μm to 13.9μm and with an average value of 9.3μm in diameter.The content of chain starch was 29.1%,respectivety.The gelatinization temperrature of eriobotrya japonia nut starch was different from corn and potato starch.The chain starch of eriobotrya japonia nut was more than corn and potato starch.The solubility and swelling power of eriobotrya japonia nut starch increase with the rising temperature.更多还原