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《Food and Fermentation Industries》 2008-10
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Studies on Properties of Arrowhead Starch

Wang Suya,Cao Chongjiang,Yang Xiaorong,Xie Qun,Ding Nan(School of Food Science & Technology,Nanjing Finances and Economics University,Nanjing,210003)  
Properties of arrowhead starch were studied in this paper.The results showed that arrowhead starch granules are commonly round shape,the range of starch granules size is 4-25μm,and its average size is 10μm.Its X-ray diffraction pattern is C type.Gelatinization temperature is measured by DSC,onset temperature T0,peak temperature Tp and end temperature Tc are 52.330℃,68.226℃,77.280℃,respectively.RVA measurement shows that the highest viscosity and lowest viscosity of arrowhead starch were 2363.00 mPa·s and 1756.00 mPa·s,respectively.Its solubility and swelling power were low below 55 ℃ and increased at the temperature over gelatinization.Compared to corn starch,tapioca starch and lotus root starch,arrowhead starch paste is lower in transparency but more stabilized in freezen-thrawing condition.
【Fund】: 江苏省高校自然科学基金资助(05KJB550034)
【CateGory Index】: TS231
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