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试验研究甘薯淀粉自然沉降、甘薯酸浆上清液沉降及副干酪乳杆菌纯菌发酵液沉降淀粉3种方法对甘薯淀粉性能的影响,并对甘薯淀粉在淀粉提取率、蛋白质含量、灰分含量、膨润度、溶解度和老化速率等方面进行比较。得出纯菌发酵液法淀粉的老化速率、溶解度、膨润力(60.0℃~90.0℃)、酸浆法及静置法淀粉相比显著偏高(P<0.05);酸浆上清液法的蛋白质含量显著偏高(P<0.05);静置法淀粉的回生值最高,为44 cp。
The effects of three different methods on the starch properties of sweet potato, such as starch extraction rate, protein content, ash content, starch content, Swelling degree, solubility and aging rate and other aspects of comparison. The results showed that the aging rate, solubility and swelling power (60.0 ℃ ~ 90.0 ℃) of pure starch fermentation broth were significantly higher than those of acid-starch method and static starch method (P <0.05) Protein content was significantly higher (P <0.05); resting starch the highest return value of 44 cp.