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首页> 外文会议>第四届国际板栗大会（Proceedings of Fourth International Chestnut Symposium) >Extraction Technology and the Physicochemical Properties of Shadi Glossary Chestnut Starch
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Extraction Technology and the Physicochemical Properties of Shadi Glossary Chestnut Starch

机译：沙地词汇板栗淀粉的提取工艺及理化性质

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The chestnut-Shadi glossary chestnut-was used as material to study its extraction technology and physicochemical property. The result shows that: kernels of chestnut, after being smashed and pulped, then filtered with a sieve, becomes starch. We set pH value as 8 and stewed to precipitate; after draining the upper liquid, set the pH value as 8 again and stewed to precipitate again, then parched it at 60~C until its dry, the purity and good-colored starch has been gotten; the starch kernel takes a oval, round or triangle look with diameter 1.08-9.22 μm, the longest being 16.96 μm, of which amylase content is 19.03%, amylopecfin content is 80.97%. The starch has strong dilatation and good freeze-thaw stability, but the transparency is low and its ageing resistance is not as good as potatoes.
机译：以板栗-Shadi词汇板栗为材料，研究了板栗的提取工艺和理化性质。结果表明：栗子被粉碎并打成浆，然后用筛子过滤后变成淀粉。我们将pH值设为8，然后炖煮沉淀。排干上层液体后，再次将pH值设为8，再次炖煮沉淀，然后在60°C烘干直至干燥，获得纯度和色泽良好的淀粉。淀粉仁呈椭圆形，圆形或三角形，直径1.08-9.22μm，最长为16.96μm，其中淀粉酶含量为19.03％，淀粉酶含量为80.97％。淀粉具有很强的膨胀性和良好的冻融稳定性，但透明度低，耐老化性不如马铃薯。

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