【摘要】 本文研究了芋头淀粉的性质,实验采用电子显微镜拍摄了芋头淀粉颗粒的形态;运用X射线衍射仪测定了X-光衍射图样及结晶结构;通过重结晶法制得纯度较高的芋头直链淀粉和支链淀粉,利用高效液相色谱仪测定了芋头淀粉及其直、支链淀粉淀粉的重均聚合度、数均聚合度、分子量分布及分散度等,并与大米淀粉进行了比较。研究了芋头淀粉糊在不同质量分数、pH值以及不同蔗糖添加量的条件下,M icro V isco-Amylo-Graph黏度曲线的变化情况。本研究为进一步了解芋头淀粉的特性及应用开发提供了一定的理论依据。更多还原

【Abstract】 The physical and chemical properties of taro starch were systematically studied,dealing with granule morphology,X-ray diffraction pattern,molecular distribution,gelatinization and paste viscosity.Purified amylopectin and amylose from taro starch were obtained by re-crystallization.The molecular distribution,dispersion of taro starch,taro amylose and taro amylopectin were studied with gel permeation chromatography(GPC) and compared with those of rice starch,rice amylose and rice amylopectin respectively.Amylograms of the taro starch were studied with Micro Visco-Amylo-Graph instrument under different conditions including mass fraction,pH,and adding amounts of sucrose.The results are useful for utilization of taro.更多还原