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《Science and Technology of Food Industry》 2011-03
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Analysis on the properties of Potentilla anserina L. ’s starch

XIA Lin jing,LIU Yu wei,HU Jin rong,SHEN Qun* (College of Food Science and Nutritional Engineering,Key Laboratory of Fruits and Vegetables Processing,Ministry of Agriculture,Beijing Engineering Research Centre for Fruits and Vegetables Processing,Ministry of Education,China Agricultural University,Beijing 100083,China)  
Moisture content,whiteness,amylose content,solubility,swelling power and transmittance of Potentilla anserina L. ’s starch were determined,the gelatinization properties such as peak viscosity,hold viscosity,breakdown value and hardness,adhesiveness,springiness,chewiness of the starch were also studied. The results indicated that the Potentilla anserina L. ’s starch contained 10. 95% moisture and 27. 93% amylose. The whiteness,solubility,swelling power and transmittance were 77. 38%,22. 07%,44. 58% and 7. 51%,respectively. Meanwhile,the Potentilla anserina L . ’s starch had good pasting viscosity properties,but its cool paste was not stable enough,for it was easy to retrograde. Besides,the Potentilla anserina L . ’s starch gel had low hardness and springiness,while the adhesiveness was very high.
【Fund】: 北京市大学生科学研究与创业行动计划
【CateGory Index】: TS235
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