| 红芸豆淀粉性质的研究 |
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| 引用本文： | 陈振家,狄建兵,李玉娥.红芸豆淀粉性质的研究[J].山西农业大学学报(自然科学版),2009,29(5). |
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| 作者姓名： | 陈振家 狄建兵 李玉娥 |
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| 作者单位： | 山西农业大学,食品科学与工程学院,山西,太谷,030801 |
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| 基金项目： | 山西农业大学科技创新基金 |
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| 摘 要： | 以红芸豆为原料提取淀粉,通过理化检测方法对淀粉性质进行了研究,旨在对红芸豆淀粉的淀粉性质作一些基础研究。结果表明:红芸豆淀粉的支链淀粉为70.46%,其透明度、溶解度、膨胀度及凝沉性介于对照的玉米淀粉和马铃薯之间。
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| 关 键 词： | 红芸豆 淀粉 性质 |
Studies on the Characteristics of Starch in Red Kidney Bean |
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| CHEN Zhen-jia,DI Jian-bing,LI Yu-e.Studies on the Characteristics of Starch in Red Kidney Bean[J].Journal of Shanxi Agricultural University,2009,29(5). |
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| Authors: | CHEN Zhen-jia DI Jian-bing LI Yu-e |
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| Abstract: | After the extration of starch in red kidney bean,some physical and chemical characteristics of this starch were studied.The characteristics include amylose and amylopectin contents,soluble and swelling power,paste transparency,retrogradation and freeze-thaw stability.The results showed that its amylose contents is 29.54%,its other characteristics are between those of starch in maize and potato. |
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| Keywords: | Red kidney bean Starch Characteristics |
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