摘要
枇杷[Eriobotrya japonica(Thunb.)Lindl.]是重要的经济作物。作为生产枇杷罐头的副产品,枇杷果核含有大量的淀粉,在食品、材料加工等领域具有潜在的应用价值。为了解枇杷核淀粉的潜在用途,考察淀粉的基本组成,并从晶体形貌、质构特性等多个方面做表征,发现淀粉的纯度为92.60%,直链淀粉含量为49.30%。淀粉颗粒形状多为凹球形、多面体。根据晶体特性判定枇杷核淀粉属于C型淀粉。相比于马铃薯淀粉、玉米淀粉,枇杷核淀粉制成的凝胶质构参数都适中。
The loquat[Eriobotrya japonica(Thunb.)Lindl.]is an important cash crop.Loquat kernels are a byproduct of loquat can production.They contain a large amount of starch that may have potential applications in food and material processing.To promote realization of potential uses of loquat kernel starch,its basic composition was investigated.Several aspects were characterized,including crystal morphology,textural properties,etc.Starch purity was 92.60%by weight,and amylose content was 49.30%by weight.Starch particle shape mainly included cupped spheres and polyhedrons.Loquat kernel starch belongs to the C-type starches according to its crystal properties.By comparison with potato starch and maize starch,the textural parameters of the gel produced from loquat kernel starch were all midrange.
作者
方修贵
俞国伟
曹雪丹
赵凯
林媚
黄振东
李祖光
滕渊洁
FANG Xiu-gui;YU Guo-wei;CAO Xue-dan;ZHAO Kai;LIN Mei;HUANG Zhen-dong;LI Zu-guang;TENG Yuan-jie(Zhejiang Institute of Citrus Research,Taizhou 318026,Zhejiang,China;College of Chemical Engineering,Zhejiang University of Technology,Hangzhou 310014,Zhejiang,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第15期84-91,共8页
Food Research and Development
基金
浙江省科学技术厅公益项目(LGN18C200005)
关键词
枇杷核
淀粉
表征
糊化
全质构分析
loquat kernel
starch
characterization
gelatinization
textual profile analysis(TPA)
