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| 用RVA仪分析玉米淀粉的糊化特性 | |
| 引用本文： | 李娜,张英华. 用RVA仪分析玉米淀粉的糊化特性[J]. 中国粮油学报, 2011, 26(6): 20-24 |
| 作者姓名： | 李娜 张英华 |
| 作者单位： | 1. 东北农业大学食品学院,哈尔滨,150030 2. 东北农业大学食品学院,哈尔滨150030;东北农业大学乳品科学教育部重点实验室,哈尔滨150030 |
| 摘 要： | 以玉米淀粉为原料,利用RVA(快速黏度分析仪),研究了不同浓度玉米淀粉以及在同一浓度下氯化钠、蔗糖以及转速对淀粉糊化特性的影响,并且在此基础上将RVA糊化程序改为多重RVA程序,然后观察对淀粉的特性的影响。结果表明:随着玉米淀粉溶液浓度的增加,起始成糊温度降低,淀粉糊的热稳定性降低,凝胶性增强。随氯化钠浓度增大,起始成糊温度逐渐升高,到达峰值时间有所延长,热稳定性明显提高,但凝胶性降低。当蔗糖浓度增加时,淀粉成糊温度、峰值黏度、最低黏度和最终黏度都随之增加,热稳定性增强,冷却过程中淀粉糊形成凝胶的能力减弱。玉米淀粉在多重RVA程序中,淀粉胶体反复形成并且溶解。添加油脂后的玉米淀粉的黏度曲线的变化是复杂的,由淀粉和油脂之间的相互作用引起,油脂的水溶性以及淀粉颗粒与蛋白质的关系影响着它们的相互反应。 |
| 关 键 词： | 玉米淀粉 糊化 快速黏度分析仪 |
Analysis on Pasting Properties of Maize Starch by RVA |
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| Li Na,Zhang Yinghua. Analysis on Pasting Properties of Maize Starch by RVA[J]. Journal of the Chinese Cereals and Oils Association, 2011, 26(6): 20-24 | |
| Authors: | Li Na Zhang Yinghua |
| Affiliation: | Li Na1 Zhang Yinghua1,2(College of Food Science,Northeast Agricultural University1,Harbin 150030)(Key Lab of Dairy Science,Ministry of Education,Northeast Agricultural University2Harbin 150030) |
| Abstract: | With maize starch as raw material,a rapid viscosity analysis system(RVA) was used to study the pasting properties of maize starch under different concentrations and the effects of sodium chloride,sugar and rotation rate of RVA on the gelling property of the starch under the same concentration.Then,the RVA gelling process was changed to a repeated RVA process and then the properties of the starch were observed.It was concluded that the initial gelling temperature decreased,the thermal stability of the starch... |
| Keywords: | maize starch pasting RVA |
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