| Vallisneria spinulosa Yan root as a nutrient-rich wild aquatic plant resources has a high value of development and utilization. In this study, physical and chemical analysis, X-ray diffraction were taken to study the chemical composition, particle properties, purification, dissolution, swelling, gelatinization temperature, viscosity and other properties of starch which came from the starch of Vallisneria spinulosa Yan root of Anhui Wangjiang Wuchang Lake. Compared experiments with corn starch, lotus starch properties;Preliminary study on the instant powder of Vallisneria spinulosa Yan root to acquire a fine texture, color white, with good ready-prepare powder, which was a basis for the processing and product development of starch of Vallisneria spinulosa Yan root. The major studys are as follows:1.The Chemical composition determination of starch of Vallisneria spinulosa Yan root showed that moisture content of 11.33%, crude fat content of 0.20%, protein content of 0.61% ,ash content of 0.19%, amylose content of 26.19%.2.The study of physical and chemical Properties of starch of Vallisneria spinulosa Yan root and compared with corn starch and lotus root starch showed that more consistent particle shape of starch of Vallisneria spinulosa Yan root, Were mainly multilateral shape, rather long, and some small spherical particles. B-type crystal structure, crystallinity 47.2%, of which about 9.0% microcrystalline structure, sub-microcrystalline structure of about 38.2%. In the visible region, amylose maximum absorption wavelength of about 625nm, amylopectin maximum absorption wavelength of about 560nm. Amylose blue value of 0.89, the amylopectin blue value of 0.18. Corn starch pasting temperature was 76℃, lotus root starch pasting temperature was 68.7℃. With the increase of heating temperature, starch of Vallisneria spinulosa root Yan solubility and swelling were an increasing trend which were similar characteristics with the lotus root starch and corn starch;A higher retrogradation compared with corn starch and lotus starch;Almost the same of freeze-thaw stability as corn starch rather, but significantly higher than the lotus root starch, and only after 1 freeze-thaw, all the water analyzed of the three. The transparency of starch of Vallisneria spinulosa Yan root was 54.9%, Significantly higher than maize starch(13.6%), but smaller than Lotus root starch(67.8%); The shear capacity of starch of Vallisneria spinulosa Yan root was the worst than maize starch and Lotus root starch;Three kinds of starch paste viscosity increased with increasing concentration, decreased with increasing temperature, starch of Vallisneria spinulosa Yan root and Lotus root starch viscosity were highest at pH 8.0, corn starch in the highest viscosity at about pH 6.0, The impact of NaCl on three kinds of starch obviously, starch of Vallisneria spinulosa Yan root and corn starch viscosity decreased with increasing concentration of NaCl, lotus root starch instead of rising along with the increasing concentration of NaCl, corn starch and lotus root starch with and sucrose concentration increased the viscosity increased slowly, starch of Vallisneria spinulosa Yan root in 15% sucrose concentration reached the maximum viscosity, viscosity after the sharp decline.3.The compared study on the drying process on instant powder of the starch of Vallisneria spinulosa Yan root showed that the drying effect of spray drying is significantly better than the hot air drying; Availability a good drying effect while spray drying with inlet temperature of 120℃, the air temperature is 70℃.4.The initial development on the instant powder of the starch of Vallisneria spinulosa Yan root showed that the reconstituted water temperature was 90℃, add water to dry mass of 17.5 times, well reconstituted effect but large viscosity. To improve the effectiveness of its brewing, try to add granulation technique, results were not satisfactory. The best reconstituted effect and flavor when sucrose addition level of 30% dry powder quality. Deployment of experiments with lotus root, starch of Vallisneria spinulosa Yan root and lotus root starch with the mass ratio of 1:8 prepared could obtain an acceptable reconstituted effect and flavor. |
