期刊
STARCH-STARKE
卷 66, 期 1-2, 页码 142-148出版社
WILEY-V C H VERLAG GMBH
DOI: 10.1002/star.201300039
关键词
Bun-long taro; Chinese taro; Physicochemical property; Taro starch
资金
- earmarked fund for Modern Agro-industry Technology Research System [nycytx-15]
Taro (Colocasia esculenta (L.) Schott) starch was extracted from the corms of Bun-long taro cultivated in Hunan, China, and its physicochemical properties were determined and compared with those of potato and sweet potato starches. Bun-long taro starch had an irregular, polygonal shape, and grains were small in size: the surface-average granule diameter ranged from 1.3 to 2.2 mu m. Amylose content in Bun-long taro starch was 8.4 +/- 0.2%, determined by dual-wavelength colorimetry, and the starch had an A-type XRD pattern. The onset temperature (T-o), peak temperature (T-p), and completion temperature of gelatinization (T-c) associated with Bun-long taro starch were 73.6, 80.3, and 88.3 degrees C, respectively, determined by DSC. According to the Brabender amylograph paste viscosity analysis, the viscosity of Bun-long taro starch started increasing at 77 degrees C, which was higher than the temperatures at which the viscosities of potato starch and sweet potato starch started increasing.
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