白果淀粉结构特征与糊化特性研究

Structural Characteristics and Gelatinization Properties of Starch from Ginkgo biloba L. Cultivars

摘要:

采用X射线衍射、差示扫描量热仪、红外光谱、RVA等现代分析手段探讨佛指品种白果淀粉的结晶结构、热焓性质、结构特征与糊化特性。结果表明，白果淀粉结晶机构呈C型结晶图谱，含有伯、仲醇羟基的α-D-吡喃环等结构特征，淀粉的糊化温度高于80 ℃。

Abstract:

In this paper, the crystal structure, thermodynamic properties, structure character, and paste properties of starch from Fozhi Ginkgo biloba L. cultivars were investigated by X-ray diffraction, differential scanning calorimetry, infrared spectrum and other modern analytical methods. The starch was attributed to C-type crystal structure and owned α - D-pyranose ring structure with hydroxyl group of primary alcohol and secondary alcohol. The gelatinization temperature was higher than 80 ℃.