菱角淀粉理化特性的研究及其改性淀粉的开发
|
摘要
菱属于菱科，菱属，其学名为Trapa spp.，又名菱角、龙角和水栗，主要品种有两种即四角菱(T. quadrispinosa. Roxb)和二角菱(T. bispinosa)。经测定新鲜菱角中淀粉含量为25.96％，因此，菱角可以作为一种较好的淀粉提取资源。淀粉作为重要的可再生资源，由于其具有广泛的用途和潜在的应用领域，越来越受到各国的广泛重视。淀粉的理化和功能性质受到淀粉来源的影响，开发新的淀粉资源，深入研究其理化特性和功能性质，对开辟淀粉的用途具有积极的意义。
本课题采用水洗法和酸洗法两种方法提取菱角淀粉，并以玉米淀粉和马铃薯淀粉作对照，采用扫描电镜和RVA快速粘度测定仪等仪器设备，对淀粉的理化性质和功能特性进行了深入研究，测定了菱角淀粉的颗粒性质、直链与支链淀粉含量、糊化性质、溶解度和膨胀度、透光率、老化性质等。在对原淀粉性质研究的基础上，开发了两种改性淀粉产品——淀粉磷酸酯、H_2O_2氧化淀粉。弥补了目前菱角淀粉特性研究的空白，为菱角的利用提供了理论依据和基础数据。本研究的主要结果有如下几方面：
(1) 菱角淀粉的理化指标方面，水分含量(8.32％和7.75％)比玉米淀粉和马铃薯淀粉都高，灰分较少(0.15％和0.13％)，蛋白质含量(0.86％和0.57％)低于玉米淀粉，脂肪含量(0.07％利0.06％)较少。
(2) 在菱角淀粉的颗粒性质方面，颗粒呈圆形、椭圆形或多边形；扫描电镜证明，菱角淀粉颗粒表面较光滑；酸洗法得到的菱角淀粉，在电镜下不能看到清晰的淀粉颗粒，露出明显的层状结构，表面出现沟槽。
(3) 菱角淀粉的理化性质方面，菱角淀粉中直链淀粉含量为15.76％，介于玉米淀粉和马铃薯淀粉之间；RVA分析所得粘度曲线的特征值表明菱角淀粉的最高粘度和达到最高粘度所需的时间介于玉米淀粉和马铃薯淀粉之间，而其他特征值都高于其他二者；菱角淀粉糊随着浓度的增加其粘度增加；此外，在蔗糖及一些不同盐存在的条件下，菱角淀粉的粘度变化较大，通常在NaCl、蔗糖和明矾存在时，其淀粉糊的粘度降低，但是硼砂存在时，淀粉糊的粘度反而增加；菱角淀粉的溶解度和膨胀度都随着温度的上升而增加，在65℃时膨胀较小，在85℃-95℃时膨胀较快，存在一个初始膨胀阶段和迅速膨胀阶段，为典型的二段膨胀过程，属限制型膨胀淀粉；菱角淀粉比玉米淀粉和马铃薯淀粉的糊化温度高；菱角淀粉的透光率为58.4％；菱角淀粉的老化特性受浓度的影响很大，4％的浓度时老化值最大，而且pH 6.0的条件对淀粉的老化影响最大。
(4)磷酸酷改性菱角淀粉糊化时一达到最大粘度的时间降低，磷酸酷菱角淀粉能够完
个冷水溶胀，「!_具有一定的粘度未经洗涤盐处理，磷酸酚菱角淀粉的粘度较低，其浓度
为冲朋寸，粘度为463cp，但经酒精洗涤脱除盐后，相同浓度下其粘度达到919Cp，比未经洗
涤i涂盐的提高了45(3ep。
菱角淀粉经11202氧化改性后，淀粉糊的稳定性提高，凝沉性大大减弱，冷却后凝结
成凝胶的倾向减小，流动性高，透明度人幅度提高，胶粘力强。
Water caltrop belongs to caltrop group. Its scientific name is Trapa spp. , also called the name of caltrop, dragon horn and water chestnut. There are two main kinds which are T. quadrispinosa.Roxb and T. hispinosa. Fresh water caltrop contained up to 2:1. 96% starch, which could be a kind of better resource of starch. The starch, as an important renewable resource, because of its extensive use and potential application that has, has received the extensive attention of various countries more and more. Physical and chemical properties of starch and its function characteristics are influenced by the starch source. Developing new starch resources and furthering its physical and chemical properties and function characteristics investigation, have positive significance to the further use of starch.
This topic applied two kinds of method to extract starches from water caltrop, which are water washing and acid washing, and compared their physical and chemical indexes. Modern analytical instrument and equipment such as SEM and RVA, etc. were adopted, and further investigation to the physical and chemical properties and function characteristics of the starch were carried on, at the same time the maize and potato starch were drawn as reference objects. The particles properties were determined, the content of amylose and amylopectin, gelatinization properties, solubility and swelling power, per cent transmittancy and retro-gradation properties, etc were determined as well. On the basis of the study about original starch properties, two modify starch products - phosphate starch and hydroperoxidized starch were developed. These researches made up for the study blank of water caltrop starch properties. And provided the theory foundation and basic data for the use of water caltrop.
(1.) The physical and chemical indexes of water caltrop starch showed: the water content of water caltrop starch (8. 32% or 7. 75%) was higher than maize and potato starch, and its ash content (0.15% or 0.13%) was low, the protein content (0.86 % or 0.57%) was lower than maize starch, the fat content (0.07% or 0.06%)
was lower as well.
(2)Of the particle properties, SEM showed that the particle shapes of water caltrop were elliptical, round and polygon. Water caltrop and potato starch were with the smooth surface, but there existed some pores on the surfaces of the maize starch. The particle properties of water caltrop extracted by acid washing indicated obvious layer constitution, and grooves in the surface.
(3)Of the physical and chemical properties, the amylose content of water caltrop starch is 15. 76% which was between the maize and potato starch. Amylogram characteristics of water caltrop starch indicated the characteristic values of the highest peak and the time when the highest peak arrived were between the maize and potato starch, others were all more than the the maize and potato starch. Its Pasting temperature was 80.15C which was higher than the maize and potato starch. Viscosity of gelatinized water caltrop starch increased when the concentration of starch increased. What's more, its viscosity changed largely when different salt or sucrose existed. Usually its viscosity decreased when sodium chloride, sucrose and alum existed. But on the contrary when borax existed its viscosity increased. Solubility and swelling power of water caltrop starch both increased when temperature increased. It swelled slowly at 65癈, fast between 85-95癈. There were a beginning swelling stage and a fast swelling stage, then the water caltrop starch had typical bi-swelling process, and belonged to limited-swelling starch. Per cent transmittancy was 58. 4% of the water caltrop starch. Both the water caltrop starch and the maize starch retro-graded more easily than the potato starch. The starch concentration (4%) affected their retro-gradation values much more, and at pH 6. 0 there were bigger retro-gradation values.
(4) Of the phosphate modified starch, its peak time reduces. And the phosphate starch could be completely cold water-soluble, also had the certa
本课题采用水洗法和酸洗法两种方法提取菱角淀粉，并以玉米淀粉和马铃薯淀粉作对照，采用扫描电镜和RVA快速粘度测定仪等仪器设备，对淀粉的理化性质和功能特性进行了深入研究，测定了菱角淀粉的颗粒性质、直链与支链淀粉含量、糊化性质、溶解度和膨胀度、透光率、老化性质等。在对原淀粉性质研究的基础上，开发了两种改性淀粉产品——淀粉磷酸酯、H_2O_2氧化淀粉。弥补了目前菱角淀粉特性研究的空白，为菱角的利用提供了理论依据和基础数据。本研究的主要结果有如下几方面：
(1) 菱角淀粉的理化指标方面，水分含量(8.32％和7.75％)比玉米淀粉和马铃薯淀粉都高，灰分较少(0.15％和0.13％)，蛋白质含量(0.86％和0.57％)低于玉米淀粉，脂肪含量(0.07％利0.06％)较少。
(2) 在菱角淀粉的颗粒性质方面，颗粒呈圆形、椭圆形或多边形；扫描电镜证明，菱角淀粉颗粒表面较光滑；酸洗法得到的菱角淀粉，在电镜下不能看到清晰的淀粉颗粒，露出明显的层状结构，表面出现沟槽。
(3) 菱角淀粉的理化性质方面，菱角淀粉中直链淀粉含量为15.76％，介于玉米淀粉和马铃薯淀粉之间；RVA分析所得粘度曲线的特征值表明菱角淀粉的最高粘度和达到最高粘度所需的时间介于玉米淀粉和马铃薯淀粉之间，而其他特征值都高于其他二者；菱角淀粉糊随着浓度的增加其粘度增加；此外，在蔗糖及一些不同盐存在的条件下，菱角淀粉的粘度变化较大，通常在NaCl、蔗糖和明矾存在时，其淀粉糊的粘度降低，但是硼砂存在时，淀粉糊的粘度反而增加；菱角淀粉的溶解度和膨胀度都随着温度的上升而增加，在65℃时膨胀较小，在85℃-95℃时膨胀较快，存在一个初始膨胀阶段和迅速膨胀阶段，为典型的二段膨胀过程，属限制型膨胀淀粉；菱角淀粉比玉米淀粉和马铃薯淀粉的糊化温度高；菱角淀粉的透光率为58.4％；菱角淀粉的老化特性受浓度的影响很大，4％的浓度时老化值最大，而且pH 6.0的条件对淀粉的老化影响最大。
(4)磷酸酷改性菱角淀粉糊化时一达到最大粘度的时间降低，磷酸酷菱角淀粉能够完
个冷水溶胀，「!_具有一定的粘度未经洗涤盐处理，磷酸酚菱角淀粉的粘度较低，其浓度
为冲朋寸，粘度为463cp，但经酒精洗涤脱除盐后，相同浓度下其粘度达到919Cp，比未经洗
涤i涂盐的提高了45(3ep。
菱角淀粉经11202氧化改性后，淀粉糊的稳定性提高，凝沉性大大减弱，冷却后凝结
成凝胶的倾向减小，流动性高，透明度人幅度提高，胶粘力强。
Water caltrop belongs to caltrop group. Its scientific name is Trapa spp. , also called the name of caltrop, dragon horn and water chestnut. There are two main kinds which are T. quadrispinosa.Roxb and T. hispinosa. Fresh water caltrop contained up to 2:1. 96% starch, which could be a kind of better resource of starch. The starch, as an important renewable resource, because of its extensive use and potential application that has, has received the extensive attention of various countries more and more. Physical and chemical properties of starch and its function characteristics are influenced by the starch source. Developing new starch resources and furthering its physical and chemical properties and function characteristics investigation, have positive significance to the further use of starch.
This topic applied two kinds of method to extract starches from water caltrop, which are water washing and acid washing, and compared their physical and chemical indexes. Modern analytical instrument and equipment such as SEM and RVA, etc. were adopted, and further investigation to the physical and chemical properties and function characteristics of the starch were carried on, at the same time the maize and potato starch were drawn as reference objects. The particles properties were determined, the content of amylose and amylopectin, gelatinization properties, solubility and swelling power, per cent transmittancy and retro-gradation properties, etc were determined as well. On the basis of the study about original starch properties, two modify starch products - phosphate starch and hydroperoxidized starch were developed. These researches made up for the study blank of water caltrop starch properties. And provided the theory foundation and basic data for the use of water caltrop.
(1.) The physical and chemical indexes of water caltrop starch showed: the water content of water caltrop starch (8. 32% or 7. 75%) was higher than maize and potato starch, and its ash content (0.15% or 0.13%) was low, the protein content (0.86 % or 0.57%) was lower than maize starch, the fat content (0.07% or 0.06%)
was lower as well.
(2)Of the particle properties, SEM showed that the particle shapes of water caltrop were elliptical, round and polygon. Water caltrop and potato starch were with the smooth surface, but there existed some pores on the surfaces of the maize starch. The particle properties of water caltrop extracted by acid washing indicated obvious layer constitution, and grooves in the surface.
(3)Of the physical and chemical properties, the amylose content of water caltrop starch is 15. 76% which was between the maize and potato starch. Amylogram characteristics of water caltrop starch indicated the characteristic values of the highest peak and the time when the highest peak arrived were between the maize and potato starch, others were all more than the the maize and potato starch. Its Pasting temperature was 80.15C which was higher than the maize and potato starch. Viscosity of gelatinized water caltrop starch increased when the concentration of starch increased. What's more, its viscosity changed largely when different salt or sucrose existed. Usually its viscosity decreased when sodium chloride, sucrose and alum existed. But on the contrary when borax existed its viscosity increased. Solubility and swelling power of water caltrop starch both increased when temperature increased. It swelled slowly at 65癈, fast between 85-95癈. There were a beginning swelling stage and a fast swelling stage, then the water caltrop starch had typical bi-swelling process, and belonged to limited-swelling starch. Per cent transmittancy was 58. 4% of the water caltrop starch. Both the water caltrop starch and the maize starch retro-graded more easily than the potato starch. The starch concentration (4%) affected their retro-gradation values much more, and at pH 6. 0 there were bigger retro-gradation values.
(4) Of the phosphate modified starch, its peak time reduces. And the phosphate starch could be completely cold water-soluble, also had the certa
引文
1 赵有为主编．中国水生蔬菜[M]．中国农业出版社，1999
2 贾思勰．齐民要术[M]．中国经济出版社，2001再版
3 江苏新医学院编．中药大辞典[M]．上海：上海科学技术出版社，1992：1992-1993
4 傅金容．菱角三七治疗胃肠病验案举隅[J]．农药运用，2000(8)：354～355
5 朱来志．抗癌佳蔬-菱角[J]．，营养与保健，2000(12)：36
6 牛凤兰等．四种水生植物中无机元素和维生素C的研究[J]．，食品科学，2001 (1)：78～79
7 牛凤兰等．东北菱中营养素的分析[J]．食品科学，2002 (8)：272～274
8 孔德荣等．6种湖产食用植物营养素含量分析[J]．济宁医学院学报，1998年12月，第21卷第4期，
9 王芬蒂等．乌菱东北菱的生药测定[J]． 中药材，1997(4)：177～179
10 曹树稳． 菱角奶的研制[J]．杭州食品科技，1994(1)：12～13
11 牛凤兰等．清水菱角罐头生产技术[J]．食品科学，2002(2)：78～79
12 曹树稳，谢平．粒粒菱角饮料的研制[J]．食品工业科技，1992(6)：38
13 张金木，廖显路．菱角酱的改进生产技术的研究[J]．食品科学，1993(9)：74～75
14 蔡健．新型菱角食品的加工工艺[J]．四川省食品工业科技，1997(3)：55～58
15 宋广运等：菱角的综合利用研究[J]，山东省科学院院刊，1998(6)：23～24
16 Anonymous, 2003. http://www.cn-mds/org/shiwucaoan.htm Accessed March 20, 2003
17 食品行业主要产品．2000年中国食品工业年鉴[M]．北京：中国食品工业协会， 2001
18 Anonymous, 2003. http://www.gb18.com/china.news/food.Accessed March 20, 2003
19 张燕萍主编．变性淀粉制造与应用．北京：化学工业出版社，2001
20 刘亚伟主编．淀粉生产及其深加工技术．北京：中国轻工业出版社，2001
21 Raeker, M.D., Gaines, C.S.,Finney, P.L.,Donelson, T. Granules size distribution and chemical composition of starches from 12 soft wheat cultivars.
Cereal Chem. 1998,5:721-728
22 French, D. Denpun Kagaku. 1972,19:8
23 Meyer. K.H.,Brentano, W.,Bernfeld, P. Helv. Vhim. Acta. 1940,23:845
24 Greenwood, C.T. and Thomson,J.J. Chem. Soc. 1962,222
25 Fuwa, H.,Golver, D.V., Sugimoto, Y.J. Nutr. Sci. Vitamimol. 1979,25:103
26 Zobel, H.F. X-ray analysis of starch granules. Method in Carbohydrate Chemistry (Ⅳ). Whilstler, R.L.eds. 1964. New York: Academic Press
27 Young, A. H. and Griffin, P.G. Unpublished work. 1969
28 Dintzis, F.R. and Tobin, R.J. Chromatogr. 1974, 88:77
29 王银瑞，艾启俊，樊明涛．绿豆淀粉的提取和绿豆淀粉性质的研究[J]．北京农学院学报，1996(12)：57-62
30 Watson, S. A. Determination of starch gelatinization temperature. Method in Carbohydrate Chemistry (Ⅳ). Whilstler, R.L. eds. 1964. New York: Academic Press
31 Sediemann, J. Starch. 1963, 15:291
32 Miller, B.S., Derby, R.I., Trimbo, H.B. Cereal Chem. 1973,50:271
33 Morgan, W.L. Ind. Eng. Chem. 1940, 12:3133
34 David, A., Ancona, B., Guerrero, L. A. C., Rosa, I. etc. Physicochemical and functional characterization of baby lima bean (phaseolas lunatus) starch. Starch. 2001, 53:291-296
35 李志西等．板栗淀粉糊粘度特性的研究[J]．中国粮油学报，2001(1)：28-31
36 Operation Manual for the Series 3 Rapid Visco Analyser Newport Scientific Pry. Ltd., 1995
37 Thermocline and rhermoview RVA Data Collection and Analysis Software Newport Scientific Pty. Ltd., 1995
38 顾振宇等．毛板红品朴板栗淀粉加工特性的研究[J]．浙江林业科技，2001(7)：13-16
39 Ahmad, F. B., Williams, P. A., Doublier, J. L., Durand, S. etc. Physico-chemical characterization of sago starch. Carbohydrate Polymers. 1999, 38: 361-370
40 Tina, S. J., Richard, J. E., Blanskard, J. M. W. Physicochemical
properties of sweet potato starch. J: Sci. Food Agri. 1991, 57: 459-491
41 Veletudie, J.C., Guadeloupe, L., Colonna, P., Bouchet, B. etc. Gelatinization of sweet potato, tania and yam tuber starches. Starch. 1995, 47: 289-306
42 Leach, H. W., Macrowen, L. D., Schoch, T. J. cereal chem. 1959, 36:534
43 Beckford, D. C. and Sandstealt, R. M. cereal chem. 1947, 24:250
44 赵思明，熊善柏，张声华．淀粉糊物系及其老化特性研究[J]．中国粮油学报，2001(4)：18-21
45 Cowburn, P. The role and function of starches in micro waveable formulation. In: G. O. Phillips, D.J. wedlock, P.A. williams (eds). Gums and stabilizer for food industries 5. Oxford: IRL Press
46 Silverio, J., Fredriksson, tt., Anderson, R., Eliasson, A. C. etc. The effect of temperature cycling on the amylopeetin retrogradation of starches with different amylopectin unit chain length distribution. Carbohydrate Polymers. 2000, 42: 175-184
47 Mira, T. Structure of potato starch pastes on the ageing process by the measurement of their dynamic moduli. Carbohydrate polymers. 1992, 12: 269-276
48 Vansoest, J.J.G., Dewit, D., Tournois, H. Retrogradation of potato starch as studied by fourier transform infrared spectroscopy. Starch. 1994, 46: 453-457
49 Bulkin, B., T., Kwak, Y., Dea, I. C. M. Raman spectroscopic study of starch retrogradation. Carbohydrate polymers. 1987, 160: 95-112
50 Inaba, H.,Hatanaka, Y.,Adachi,T.,Matsumura, Y. etc. Changes with retrogradation of mechanical and textural properties of gels from various starches. Carbohydrate polymers. 1994, 24:31-40
51 张友松主编．变性淀粉生产与应用手册．北京：中国轻工业出版社，1999
52 周中凯．改性淀粉—概述[J]．农牧产品开发，1999(1)：39—40
53 王锡田，刘亚华． 改性淀粉的研制与开发[J]．四川粮油科技， 1995(1)：16—18
54 宋俊梅，丁霄霖．白首乌淀粉的研究[J]．江苏食品与发酵，1998(5)：15-17
55 陈全斌，汤桂梅，义祥辉．罗汉果块根淀粉的提取及其性质研究[J]．食品科学，2002(4)：37-41
56 陆宁，宛晓春．葛根总黄酮、淀粉的摄取及应用[J]．食品工业科技，1998(1)：33-34
57 宁正祥主编．食品成分分析手册[M]．北京：中国轻工业出版社，1998
58 黄伟坤等．食品检验与分析[M]，北京：中国轻工业出版社，1993
59 [美]R．J．惠斯特勒，J．N 贝密勒，E．F斯卡帕尔．淀粉的化学与工艺学[M]．北京：中国食品出版社出版，1987
60 湖南农学院农学试验教研室编．湖南省优质稻米及优质米检验方法标准[M]．1989
61 袁建，杨晓蓉，王肇慈．稻米直链淀粉含量测定方法的研究[J]．粮食贮藏，2000(1)：38-43
62 潘明．马铃薯淀粉和玉米淀粉的特性及其应用比较[J]．中国马铃薯，2001(4)：222-226
63 B. L. Dronzek, P. Hwang, and W. gushuk, Cereal chem.., 49,232(1972)
64 G. Hollinger and R. H. Marchessault, Biopolymers, 14, 265(1975)
65 H. Fuwa, Y. Sugimota, and T. Takaya, Carbohydr. Res., 70,233(1979)
66 唐联坤．淀粉糊化、老化特性与食品加工[J]．陕西粮油科技，1996，3(21)：26-29
67 张守文．大米陈化过程中的质量变化及品质改良的研究[J]．中国粮油学报，1997，12(1)：10-15
68 高群玉，周俊侠，张力田．豌豆淀粉颗粒性质的研究[J]．粮食与饲料工业，1998(6)：41-43
69 高群玉，周俊侠，张力田．绿豆淀粉颗粒性质的研究[J]．食品工业科技，1997(5)：36-37
70 王航等．橡子淀粉性质的研究[J]．食品与发酵工业，2002(7)：1-5
71 高群玉等．糯米及其淀粉性质的研究[J]．郑州粮食学院学报，2000(3)：22-26
72 J. F. Foster, un "Starch: Chemistry and Technology," R. L. Whistler and E. F. Paschall, eds., Academic Press, New York, 1965, Vol. Ⅰ,p. 349
73 杜先锋，许时婴，王璋．NaCl利糖对葛根淀粉糊化特性的影响[J]．食品科学，2002，7(23)：34-36
74 Biliaderis, C. G., Maurice, T. J. and Vose, J. R. Starch gelatinization phenomena studied by differential scanning calorine-try. J. Food Sci.
1980，45:1669-1680
75 邱树毅，王广莉．芭蕉芋淀粉糊特性及改性研究[J]．贵州化工，2000(1)：16-19
76 杜先锋，许时婴，王璋．淀粉糊的透明度及其影响因素的研究[J]．农业工程学报，2002(1)：129-131
77 姚献平，郑丽萍．几种天然淀粉的理化性质[J]．造纸化学品，1995，7(2)：10-18
78 张禿云，史宝平，李红庆．磷酸酯淀粉的研制[J]．化学工程师，1996(5)：54—55
79 田瑞亭．绿豆淀粉改性开发的研究[J]．山东化工，2000(5)：24—26
80 周中凯．氧化淀粉[J]．农牧产品开发，1999(4)：32-33
81 陈永胜等．玉米氧化淀粉的制备及性能研究[J]．内蒙古民族大学学报(自然科学版)，2003，12(6)：511-514
82 吴自强．氧化淀粉的制备[J]．化工科技动态，1996(7)：17-20
83 陈建初．过氧化氢氧化淀粉的生产与应用[J]．1991(3)17-19
84 姚淑萍等．氧化淀粉等稀糊淀粉的流度及测定[J]．中国环境监测，2001，8(4)：31-32
2 贾思勰．齐民要术[M]．中国经济出版社，2001再版
3 江苏新医学院编．中药大辞典[M]．上海：上海科学技术出版社，1992：1992-1993
4 傅金容．菱角三七治疗胃肠病验案举隅[J]．农药运用，2000(8)：354～355
5 朱来志．抗癌佳蔬-菱角[J]．，营养与保健，2000(12)：36
6 牛凤兰等．四种水生植物中无机元素和维生素C的研究[J]．，食品科学，2001 (1)：78～79
7 牛凤兰等．东北菱中营养素的分析[J]．食品科学，2002 (8)：272～274
8 孔德荣等．6种湖产食用植物营养素含量分析[J]．济宁医学院学报，1998年12月，第21卷第4期，
9 王芬蒂等．乌菱东北菱的生药测定[J]． 中药材，1997(4)：177～179
10 曹树稳． 菱角奶的研制[J]．杭州食品科技，1994(1)：12～13
11 牛凤兰等．清水菱角罐头生产技术[J]．食品科学，2002(2)：78～79
12 曹树稳，谢平．粒粒菱角饮料的研制[J]．食品工业科技，1992(6)：38
13 张金木，廖显路．菱角酱的改进生产技术的研究[J]．食品科学，1993(9)：74～75
14 蔡健．新型菱角食品的加工工艺[J]．四川省食品工业科技，1997(3)：55～58
15 宋广运等：菱角的综合利用研究[J]，山东省科学院院刊，1998(6)：23～24
16 Anonymous, 2003. http://www.cn-mds/org/shiwucaoan.htm Accessed March 20, 2003
17 食品行业主要产品．2000年中国食品工业年鉴[M]．北京：中国食品工业协会， 2001
18 Anonymous, 2003. http://www.gb18.com/china.news/food.Accessed March 20, 2003
19 张燕萍主编．变性淀粉制造与应用．北京：化学工业出版社，2001
20 刘亚伟主编．淀粉生产及其深加工技术．北京：中国轻工业出版社，2001
21 Raeker, M.D., Gaines, C.S.,Finney, P.L.,Donelson, T. Granules size distribution and chemical composition of starches from 12 soft wheat cultivars.
Cereal Chem. 1998,5:721-728
22 French, D. Denpun Kagaku. 1972,19:8
23 Meyer. K.H.,Brentano, W.,Bernfeld, P. Helv. Vhim. Acta. 1940,23:845
24 Greenwood, C.T. and Thomson,J.J. Chem. Soc. 1962,222
25 Fuwa, H.,Golver, D.V., Sugimoto, Y.J. Nutr. Sci. Vitamimol. 1979,25:103
26 Zobel, H.F. X-ray analysis of starch granules. Method in Carbohydrate Chemistry (Ⅳ). Whilstler, R.L.eds. 1964. New York: Academic Press
27 Young, A. H. and Griffin, P.G. Unpublished work. 1969
28 Dintzis, F.R. and Tobin, R.J. Chromatogr. 1974, 88:77
29 王银瑞，艾启俊，樊明涛．绿豆淀粉的提取和绿豆淀粉性质的研究[J]．北京农学院学报，1996(12)：57-62
30 Watson, S. A. Determination of starch gelatinization temperature. Method in Carbohydrate Chemistry (Ⅳ). Whilstler, R.L. eds. 1964. New York: Academic Press
31 Sediemann, J. Starch. 1963, 15:291
32 Miller, B.S., Derby, R.I., Trimbo, H.B. Cereal Chem. 1973,50:271
33 Morgan, W.L. Ind. Eng. Chem. 1940, 12:3133
34 David, A., Ancona, B., Guerrero, L. A. C., Rosa, I. etc. Physicochemical and functional characterization of baby lima bean (phaseolas lunatus) starch. Starch. 2001, 53:291-296
35 李志西等．板栗淀粉糊粘度特性的研究[J]．中国粮油学报，2001(1)：28-31
36 Operation Manual for the Series 3 Rapid Visco Analyser Newport Scientific Pry. Ltd., 1995
37 Thermocline and rhermoview RVA Data Collection and Analysis Software Newport Scientific Pty. Ltd., 1995
38 顾振宇等．毛板红品朴板栗淀粉加工特性的研究[J]．浙江林业科技，2001(7)：13-16
39 Ahmad, F. B., Williams, P. A., Doublier, J. L., Durand, S. etc. Physico-chemical characterization of sago starch. Carbohydrate Polymers. 1999, 38: 361-370
40 Tina, S. J., Richard, J. E., Blanskard, J. M. W. Physicochemical
properties of sweet potato starch. J: Sci. Food Agri. 1991, 57: 459-491
41 Veletudie, J.C., Guadeloupe, L., Colonna, P., Bouchet, B. etc. Gelatinization of sweet potato, tania and yam tuber starches. Starch. 1995, 47: 289-306
42 Leach, H. W., Macrowen, L. D., Schoch, T. J. cereal chem. 1959, 36:534
43 Beckford, D. C. and Sandstealt, R. M. cereal chem. 1947, 24:250
44 赵思明，熊善柏，张声华．淀粉糊物系及其老化特性研究[J]．中国粮油学报，2001(4)：18-21
45 Cowburn, P. The role and function of starches in micro waveable formulation. In: G. O. Phillips, D.J. wedlock, P.A. williams (eds). Gums and stabilizer for food industries 5. Oxford: IRL Press
46 Silverio, J., Fredriksson, tt., Anderson, R., Eliasson, A. C. etc. The effect of temperature cycling on the amylopeetin retrogradation of starches with different amylopectin unit chain length distribution. Carbohydrate Polymers. 2000, 42: 175-184
47 Mira, T. Structure of potato starch pastes on the ageing process by the measurement of their dynamic moduli. Carbohydrate polymers. 1992, 12: 269-276
48 Vansoest, J.J.G., Dewit, D., Tournois, H. Retrogradation of potato starch as studied by fourier transform infrared spectroscopy. Starch. 1994, 46: 453-457
49 Bulkin, B., T., Kwak, Y., Dea, I. C. M. Raman spectroscopic study of starch retrogradation. Carbohydrate polymers. 1987, 160: 95-112
50 Inaba, H.,Hatanaka, Y.,Adachi,T.,Matsumura, Y. etc. Changes with retrogradation of mechanical and textural properties of gels from various starches. Carbohydrate polymers. 1994, 24:31-40
51 张友松主编．变性淀粉生产与应用手册．北京：中国轻工业出版社，1999
52 周中凯．改性淀粉—概述[J]．农牧产品开发，1999(1)：39—40
53 王锡田，刘亚华． 改性淀粉的研制与开发[J]．四川粮油科技， 1995(1)：16—18
54 宋俊梅，丁霄霖．白首乌淀粉的研究[J]．江苏食品与发酵，1998(5)：15-17
55 陈全斌，汤桂梅，义祥辉．罗汉果块根淀粉的提取及其性质研究[J]．食品科学，2002(4)：37-41
56 陆宁，宛晓春．葛根总黄酮、淀粉的摄取及应用[J]．食品工业科技，1998(1)：33-34
57 宁正祥主编．食品成分分析手册[M]．北京：中国轻工业出版社，1998
58 黄伟坤等．食品检验与分析[M]，北京：中国轻工业出版社，1993
59 [美]R．J．惠斯特勒，J．N 贝密勒，E．F斯卡帕尔．淀粉的化学与工艺学[M]．北京：中国食品出版社出版，1987
60 湖南农学院农学试验教研室编．湖南省优质稻米及优质米检验方法标准[M]．1989
61 袁建，杨晓蓉，王肇慈．稻米直链淀粉含量测定方法的研究[J]．粮食贮藏，2000(1)：38-43
62 潘明．马铃薯淀粉和玉米淀粉的特性及其应用比较[J]．中国马铃薯，2001(4)：222-226
63 B. L. Dronzek, P. Hwang, and W. gushuk, Cereal chem.., 49,232(1972)
64 G. Hollinger and R. H. Marchessault, Biopolymers, 14, 265(1975)
65 H. Fuwa, Y. Sugimota, and T. Takaya, Carbohydr. Res., 70,233(1979)
66 唐联坤．淀粉糊化、老化特性与食品加工[J]．陕西粮油科技，1996，3(21)：26-29
67 张守文．大米陈化过程中的质量变化及品质改良的研究[J]．中国粮油学报，1997，12(1)：10-15
68 高群玉，周俊侠，张力田．豌豆淀粉颗粒性质的研究[J]．粮食与饲料工业，1998(6)：41-43
69 高群玉，周俊侠，张力田．绿豆淀粉颗粒性质的研究[J]．食品工业科技，1997(5)：36-37
70 王航等．橡子淀粉性质的研究[J]．食品与发酵工业，2002(7)：1-5
71 高群玉等．糯米及其淀粉性质的研究[J]．郑州粮食学院学报，2000(3)：22-26
72 J. F. Foster, un "Starch: Chemistry and Technology," R. L. Whistler and E. F. Paschall, eds., Academic Press, New York, 1965, Vol. Ⅰ,p. 349
73 杜先锋，许时婴，王璋．NaCl利糖对葛根淀粉糊化特性的影响[J]．食品科学，2002，7(23)：34-36
74 Biliaderis, C. G., Maurice, T. J. and Vose, J. R. Starch gelatinization phenomena studied by differential scanning calorine-try. J. Food Sci.
1980，45:1669-1680
75 邱树毅，王广莉．芭蕉芋淀粉糊特性及改性研究[J]．贵州化工，2000(1)：16-19
76 杜先锋，许时婴，王璋．淀粉糊的透明度及其影响因素的研究[J]．农业工程学报，2002(1)：129-131
77 姚献平，郑丽萍．几种天然淀粉的理化性质[J]．造纸化学品，1995，7(2)：10-18
78 张禿云，史宝平，李红庆．磷酸酯淀粉的研制[J]．化学工程师，1996(5)：54—55
79 田瑞亭．绿豆淀粉改性开发的研究[J]．山东化工，2000(5)：24—26
80 周中凯．氧化淀粉[J]．农牧产品开发，1999(4)：32-33
81 陈永胜等．玉米氧化淀粉的制备及性能研究[J]．内蒙古民族大学学报(自然科学版)，2003，12(6)：511-514
82 吴自强．氧化淀粉的制备[J]．化工科技动态，1996(7)：17-20
83 陈建初．过氧化氢氧化淀粉的生产与应用[J]．1991(3)17-19
84 姚淑萍等．氧化淀粉等稀糊淀粉的流度及测定[J]．中国环境监测，2001，8(4)：31-32