1目录摘要................................................................11前言..............................................................22材料与方法........................................................22.1实验材料和仪器...............................................22.1.1实验材料...............................................22.1.2化学试剂...............................................22.1.3仪器...................................................32.2实验方法.....................................................32.2.1石蒜淀粉的提取.........................................32.2.2石蒜淀粉白度的测定.....................................32.2.3淀粉糊化特性测定.......................................32.2.3.1溶解度与膨胀度....................................32.2.3.2粘度..............................................42.2.3.3冻融稳定性........................................42.2.4石蒜淀粉老化特性测定...................................42.2.4.1淀粉糊透明度.....................................42.2.4.2凝沉性............................................42.2.4.3碘兰值............................................42.2.4.4存放过程中酶解力的测定............................43结果与分析........................................................43.1石蒜淀粉白度与提取率.........................................53.2石蒜淀粉糊化特性.............................................53.2.1溶解度与膨胀度.........................................53.2.2淀粉糊的粘度...........................................53.2.3淀粉糊的冻融稳定性.....................................63.3石蒜淀粉老化特性.............................................73.3.1淀粉糊的透明度.........................................73.3.2淀粉糊的凝沉性.........................................73.3.3碘兰值.................................................83.3.4存放过程中酶解力的变化.................................84讨论..............................................................9参考文献............................................................91石蒜淀粉糊化与老化特性的研究摘要：本实验以中国石蒜为原料，通过对石蒜淀粉溶解度与膨胀度、粘度和冻融稳定性的测定研究其糊化特性；通过对石蒜淀粉凝沉性、透明度、碘兰值和酶解力的测定来对石蒜淀粉老化特性进行系统研究。由实验结果可知，石蒜淀粉溶解度与膨胀度值较低，淀粉不易糊化，冻融稳定性比较差，老化期间淀粉溶液凝沉较快，淀粉难以被酶水解。关键词：石蒜；淀粉；糊化特性；老化特性StudyonGelatinizationandRetrogradationPropertiesofLycorisRadiataStarchAbstract:BymeasuringtheexpansionofLycoriesradiatastarchsolubilityanddegreeofswelling,viscosityandfreeze-thawstabilitytostudyongelatinizationproperties.Agingcharacteristicsincludingtransparency,retrogradation,iodinebluevalueandenzymaticforce.Fromtheexperimentalresults,Lycorisstarchisdifficulttogelatinizesothatsolubilityandswellingdegreevalueislow.Andfreeze-thawstabilityisbad.Starchsolutioncondensationsinkfasterduringaging.Itishardtohydrolysisbyenzymatic.Keywords:Lycorisradiata;starch;gelatinizationproperties;retrogradationproperties21前言石蒜又名彼岸花，是多年生草本鳞茎类植物，具有地下鳞茎[1]；鳞茎近似球形，鳞茎表皮呈黑色[2]，内里是白色。石蒜在全球分布大约20种，其中中国约有16种（含2变种），日本6种[3]。在生长环境方面,石蒜属植物生长在阴暗的岩石地段,或者是河岸、林边或山野阴湿的环境[4]。石蒜鳞茎含有生物碱的含量和种类较多，在治疗食物中毒、淋巴结核和风湿性关节炎等一些疾病方面，均能起...
