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| 葛根淀粉力学性能的研究 | |
| 引用本文： | 谢定,易翠平. 葛根淀粉力学性能的研究[J]. 食品与机械, 2001, 0(2): 25-26 |
| 作者姓名： | 谢定 易翠平 |
| 作者单位： | 湖南金健米业股份公司,415000,常德市 |
| 摘 要： | 研究了不同淀粉乳浓度下葛根淀粉的力学性能并比较了同一浓度下葛根淀粉、玉米淀粉及马铃薯淀粉的力学性能,讨论了分子结构对淀粉力学性能的影响.结果表明,在一定范围内随着浓度的增加,葛根淀粉的凝胶强度和弹性模量呈线性增加.在20%(w/v)的淀粉乳溶液中凝胶强度葛根淀粉＞马铃薯淀粉＞玉米淀粉,弹性模量马铃薯淀粉＞葛根淀粉＞玉米淀粉. |
| 关 键 词： | 葛根淀粉 凝胶强度 弹性模量 力学性能 |
| 修稿时间： | 2001-01-05 |
Mechanics properties studies on the starch of Pueraria Lobata (Willd.) Ohawi |
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| Xie DingYi Cuiping. Mechanics properties studies on the starch of Pueraria Lobata (Willd.) Ohawi[J]. Food and Machinery, 2001, 0(2): 25-26 | |
| Authors: | Xie DingYi Cuiping |
| Affiliation: | Xie DingYi Cuiping |
| Abstract: | The mechanics properties of the starch of P.Lobata (Willd.)Ohawi in different concentration and the comparison of the starch of P.Lobata(Willd.)Ohawi to maize and potato in same concentration were studied.The results showed that the gel strngth and the modulus of elasticity were linear increase with the 20%(w/v) starch:P.Lobata(Willd.)Ohawi>patato>maize,the starch of modulds of elasticity was patato>P.Lobata(Willd.)Ohawi>maize. |
| Keywords: | The starch of P.Lobata(Willd.) Ohawi Gel strength Modulus of elasticity |
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