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《Journal of Chinese Institute of Food Science and Technology》 2006-04
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Studies on the Starch Characteristics of Three Root and Tuber Crops

Lu Guoquan1 Tang Zhonghou1 Zheng Yifan2 (1College of Agriculture and Biotechnology,Zhejiang University,Hangzhou 310029 2Chemistry Department,Zhejiang University of Technology,Hangzhou 310000)  
In order to provide theoretical basis for effective use of these starchs,the starch granule characteristics,compositions and gelatinization characteristics of starch from sweetpotato,potato and taro were determined by the scanning electron microscope,X-Ray Diffractometer,and Rapid Visco-Analyser in this study. The results showed that the differences of starch shapes in three crops are not significant. The differences of starch sizes,crystal characteristics,compositions and gelatinization characteristics are significant among three root and tuber crops,however,there are no significant differences in starch physiochemical characteristics and pasting properties among different varieties tested.
【Fund】: 国家“863”项目(2004AA241180);; 浙江省科技厅项目;; 教育部留学回国基金项目资助
【CateGory Index】: TS231
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