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《Science and Technology of Food Industry》 2009-09
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Study on digestibility of lotus root starchin different growing periods

SONG Zhe1,WANG Lan2,HE Hui1,XIE Bi-xiu1,LIU Jia-qun1,SUN Zhi-da1(1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;2. Hubei Academy of Agricultural Sciences,Wuhan 430070,China)  
Morphological,crystallinity and thermal properties of lotus root starches in different growing periods were studied.The experiment proved that anthocyanins could restrain the digestibility of lotus root starch.The granular size of lotus root starch,assayed with scanning electron microscope,would change in different growing periods.Lotus root starch assayed with x-ray would change in different growing periods,among those the degree of crystallinity of sample(3)(extracted in Nov.7th)was the largest.DSC spectrum of lotus root starch showed that the gelatinization temperature was 57℃,enthalpy of sample(3)was higher than others.Starch hydrolysis rate decreased and the glycemia index became lower than the native starch when adding anthocyanins into lotus root starch.
【Fund】: 国家科技支撑计划子课题(2006BAD27B09-4)
【CateGory Index】: TS231
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