• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Science and Biotechnology >Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch
【24h】

Morphological, structural, and functional properties of maranta (Maranta arundinacea L) starch

机译：马兰塔（Maranta arundinacea L）淀粉的形态，结构和功能特性

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Starch isolated from maranta (Maranta arundinacea) tuber and studied for its various physicochemical characteristics. The amylose content of the starch was 24.8%. SEM showed that the granules were small indented and spherical. Maranta starch granule size has a range of 2.92–6.42 μm, (mean of 4.84 μm), length/degree of 1.20, and roundness of 0.73. Maranta starch has a gelatinization temperature of 74.8°C, peak viscosity of 498 BU, and cold paste viscosity of 669 BU. It also possessed higher freeze-thaw stability. Dynamic rheological properties of maranta starch, measured using parallel plate geometry showed increased storage modulus (G’) values, while loss modulus (G″) values were decreased with increasing frequency values (0–100 Hz). The low gelatinization temperature and high freeze thaw stability of starch indicates its potential for application as a thickener in food industries.
机译：从马兰塔（Maranta arundinacea）块茎中分离出淀粉，并研究了其各种理化特性。淀粉的直链淀粉含量为24.8％。 SEM显示颗粒细小且球形。 Maranta淀粉颗粒的大小范围为2.92–6.42μm（平均值为4.84μm），长度/度为1.20，圆度为0.73。 Maranta淀粉的糊化温度为74.8°C，峰值粘度为498 BU，冷浆粘度为669 BU。它还具有较高的冻融稳定性。使用平行板几何形状测量的马兰塔淀粉的动态流变特性显示出储能模量（G'）值增加，而损耗模量（G''）值随频率值（0-100 Hz）的增加而降低。淀粉的低糊化温度和高冻融稳定性表明其在食品工业中用作增稠剂的潜力。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号