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《Packaging and Food Machinery》 2017-04
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Physicochemical Characteristics Comparison of Purple Yam Starch and Resistant Starch

LI Tao;TONG Jin-hua;SONG Hong-bo;LIU Can-can;WAN Cheng;College of Food Science,Fujian Agriculture and Forestry University;National Engineering Research Center of JUNCAO Technology;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch;  
The physicochemical characteristics of purple yam starch and resistant starch produced by autoclaving, enzyme-autoclaving and double enzyme purification preparation method have been analyzed and compared in the paper.The results showed that native starch granules exhibited showed oval,circular shapes with smooth surface.Resistant starch granules exhibited irregular shapes and were destroyed.Both of them were similar in chemical structure without new functional group in resistant starch granules.With the increased content of amylose,the retrogradation speed of starch samples rose gradually with reduction in freeze-thaw stability; meanwhile,absorption curve of resistant starches prepared from purple yam complexed with I shifted to amylopectin absorption wavelength.Rheological analysis showed that apparent viscosity of resistant starches were increased with the decrease in the shear restoring force compared to native starch.
【Fund】: 国家自然科学基金项目(31271913);; 福建农林大学高水平大学建设项目(612014042)
【CateGory Index】: TS231
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