| 黄米淀粉的制备及流变学特性的研究 |
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| 引用本文： | 周睿,曹龙奎,李丽.黄米淀粉的制备及流变学特性的研究[J].食品科技,2011(5):242-246,250. |
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| 作者姓名： | 周睿 曹龙奎 李丽 |
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| 作者单位： | 黑龙江八一农垦大学;黑龙江省农产品加工工程技术研究中心; |
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| 摘 要： | 淀粉的流变学特性是影响工业化淀粉质食品品质的重要因素。通过碱法优化提取工艺制备了黄米淀粉产品,分析了黄米淀粉的基本理化指标,并利用Brabender糊化仪和Brookfield旋转黏度仪研究了黄米淀粉的糊化特性、流变特性以及机械剪切触变性能,为黄米淀粉在食品工业的应用提供理论依据。结果表明:黄米淀粉中蛋白质残留量为0.232%,淀粉纯度为88.98%,淀粉得率为58.6%,直链淀粉含量为18.28%,起糊温度为73.9℃;峰值黏度为702BU;与马铃薯淀粉、大米淀粉及玉米淀粉相比,黄米淀粉糊具有较强的黏度冷稳定性以及较弱的凝胶性和凝沉性;黄米淀粉糊属于非牛顿型、假塑性、剪切稀化的触变性流体;在同一剪切速率下,表观黏度随温度的增加而降低;在同一温度下,淀粉糊的表观黏度随剪切速率的增加而减小。
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| 关 键 词： | 黄米淀粉 Brabender糊化仪 流变特性 触变 |
Rheological property and preparation of proso millet starch |
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| ZHOU Rui,CAO Long-kui,LI Li.Rheological property and preparation of proso millet starch[J].Food Science and Technology,2011(5):242-246,250. |
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| Authors: | ZHOU Rui CAO Long-kui LI Li |
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| Affiliation: | ZHOU Rui1,CAO Long-kui1,2,LI Li1 (1.Heilongjiang Bayi Agricultural University,Daqing 163319,2.Heilongjiang Farm Produce Processing Development Centre,Daqing 163319) |
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| Abstract: | The rheological properties of starch pastes are important influencing factors of product quality of starch industry. The proso millet starch sample was prepared by alkaline process, basic physicochemical indexes were determined and compared to rice starch, corn starch and potato starch. Pasting properties and rheological behaviors of proso millet starch paste were studied at various shear rate and temperature ranges by the Brookfield rotating viscometer and Brabender Viscograph, in order to provide the theo... |
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| Keywords: | proso millet starch Brabender Viscograph rheological property thixotropic |
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