【摘要】 以菠萝蜜种子为原料提取并纯化种子淀粉,对种子的化学组成及种子淀粉的性质进行了测定。结果表明:菠萝蜜种子含淀粉62.63%,实验室条件下种子淀粉的提取率为42.3%,菠萝蜜种子淀粉在透明度、冻融稳定性、膨胀度、低温溶解性均低于马铃薯淀粉,易老化,浓度>60 g/L的淀粉糊在90℃以上粘度较大,<70℃粘度下降并趋于稳定。更多还原

【Abstract】 The starch was isolated and purified from jack-fruit seeds and its chemical composition and some characteristics were determined.The results showed that the seed is composed of 62.63% starch among with 42.30% starch can be isolated from the seeds by ordinary laboratory method.The transparency,freeze-thaw stability,swelling degree,and low temperature solubility of jack-fruit seed starch was below that of potato starch.The starch paste was easy to retrograde.The viscosity of starch paste was very high when concentration was more than 6.0% over 90℃,whereas it decreases and become stabile under 70℃.更多还原