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探討蓮藕澱粉理化性質及其回凝特性

Study on the Physicochemical Properties and Retrogradation Characteristics of Lotus Root Starches

Abstracts


本研究以大憨蓮及石蓮澱粉為材料,探討其理化性質及糊化特性,實驗結果如下:石蓮澱粉顆粒較大憨蓮澱粉為大,其澱粉與糊化物色澤L值(亮度)及W.I值(白色度)均較高,a值及b值則較低。石蓮澱粉直鏈澱粉高於大憨蓮澱粉,均屬Ca型澱粉,大憨蓮澱粉之膨潤力較石蓮澱粉高,兩者均在75℃呈快速增加。但溶解度則差異不顯著。石蓮澱粉糊化起始溫度(T0)較高,而大憨蓮澱粉之糊化尖峰黏度,最終溫度均較石蓮澱粉高。隨貯存時間延長(4℃),其糊化物硬度均呈增加變化,質地(SEM)呈細密之網狀構造。

Keywords

蓮藕 糊化特性 粒徑 回凝

Parallel abstracts


This study used the two species of lotus root, Nelumbo nucifera and Echeveria peacockii as raw materials for research. The physicochemical properties and retrogradation of the lotus root starch were examined. The resulting data showed that the starch particles of Nelumbo nucifera were bigger than those of Echeveria peacockii. The L (brightness) and W. I. value (whiteness) of the starch and retrogradation substances were higher, while the a and b values were lower. The amylose of Echeveria peacockii was higher than that of Nelumbo nucifera. The starch of both the two species belonged to the Ca-type of starch. The swelling power of Nelumbo nucifera was higher than that of Echeveria peacockii. At 75℃, the swelling power of both the species increased rapidly. However, there was not much significance in the solubility rate of the two species. The gelatinization of Echeveria peacockii starch at the onset temperature (T0) was higher. The peak viscosity of Nelumbo nucifera starch at the final temperature was higher than that of Echeveria peacockii starch. The changes in the relative hardness of the gelatinized substances of the lotus root starch increased along with the increase in storage time. With this increase in storage time (4℃), the meshed structure of the texture (SEM) became denser.

Parallel keywords

Lotus root gelatinization particle size retrogradation

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