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Starch Extraction and Its Characteristics of Jack-fruit Seeds
Author(s): 
Pages: 132-136
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  菠萝蜜种子种子淀粉淀粉糊性质;
Abstract: 以菠萝蜜种子为原料提取并纯化种子淀粉,对种子的化学组成及种子淀粉的性质进行了测定.结果表明:菠萝蜜种子含淀粉62.63%,实验室条件下种子淀粉的提取率为42.3%,菠萝蜜种子淀粉在透明度、冻融稳定性、膨胀度、低温溶解性均低于马铃薯淀粉,易老化,浓度>60 g/L的淀粉糊在90℃以上粘度较大,<70℃粘度下降并趋于稳定.
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