粉葛

白首乌淀粉提取工艺及其与粉葛淀粉理化特性的研究

Studies on the Extraction Technology of Radix Cynanchi Bungei Starch and the Physicochemical Properties of Radix Cynanchi Bungei Starch and Radix Pueraria Thomsonii Starch

结果表明，粉葛淀粉以单粒为主，多呈棱角显著的多角形，少数呈卵圆形，粒径范围为5~20μm，直链淀粉含量为35.7%，高于马铃薯淀粉的23.6%；

The results show that Radix Pueraria thomsonii starch contains an apparent amylose content of 35.7 % , much higher than that of potato starch ( 23.6 % ), and has a granule size between 5 ~ ( 20 μ m ) with round , and polygonal shapes .

前体物对粉葛细胞生长及次生代谢的影响

Precursor on the Growth of Pueraria Lobata Cell and the Secondary Metabolism

粉葛的离体培养和无糖生根

Tissue Culture and Sucrose-free Rooting of Pueraria thomsonii Benth

研究了粉葛淀粉的理化特性，并与马铃薯淀粉进行了比较。

Effects of ultrahigh pressure processing on the physicochemical characteristics of Taibai Kudzu starch ;

粉葛含有丰富的淀粉、多种维生素和胺基酸，营养价值很高。

Kudzu is rich in starch , a variety of vitamins and amino acids , high nutritional value .