• Complex
  • Title
  • Keyword
  • Abstract
  • Scholars
  • Journal
  • ISSN
  • Conference
成果搜索

author:

林国荣 (林国荣.) [1] | 陈剑锋 (陈剑锋.) [2] | 郭养浩 (郭养浩.) [3]

Indexed by:

CQVIP

Abstract:

以莆田解放钟枇杷核为原料,对枇杷核主要营养成分进行分析。通过提取枇杷核淀粉。对枇杷核淀粉的颗粒形貌、晶体结构、直链淀粉的含量、糊化温度、溶解度和膨胀度等特性进行了评价。结果表明枇杷核淀粉颗粒大小为5.2-13.9μm,平均粒径为9.3μm,具典型的偏光十字;枇杷核淀粉的直链淀粉淀粉的含量为29.1%,直链淀粉含量高于玉米(25.4%)和马铃薯(19.4%);枇杷核淀粉的糊化温度达78℃,高于玉米(67℃)和马铃薯(70℃);枇杷核淀粉的溶解度和膨胀度随温度升高而增大。

Keyword:

枇杷核 淀粉 理化性质

Community:

  • [ 1 ] 福州大学化学化工学院,福建福州350002
  • [ 2 ] 福州大学生物科学与工程学院,福建福州350002

Reprint 's Address:

Email:

Show more details

Related Keywords:

Related Article:

Source :

莆田学院学报

ISSN: 1672-4143

CN: 35-1261/Z

Year: 2006

Issue: 5

Volume: 13

Page: 70-73

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count: -1

30 Days PV: 5

Affiliated Colleges:

Online/Total:78/10011698
Address:FZU Library(No.2 Xuyuan Road, Fuzhou, Fujian, PRC Post Code:350116) Contact Us:0591-22865326
Copyright:FZU Library Technical Support:Beijing Aegean Software Co., Ltd. 闽ICP备05005463号-1