不同添加物对羟丙基木薯淀粉流变特性的影响

淀粉糊流变特性是影响淀粉类食品加工品质的主要因素。利用流变仪测定了不同添加物质对羟丙基木薯淀粉流变特性的影响,结果表明:添加不同的物质均未改变羟丙基木薯淀粉糊的流体类型,各流变参数经Herschel-Bulkley模型进行拟合,拟合系数接近1。单甘酯、食盐、柠檬酸使羟丙基木薯淀粉糊的剪切应力不同程度降低,黏稠系数减小,流变特性指数增加;蔗糖酯、酪朊酸钠、黄原胶、CMC、瓜尔豆胶、蔗糖使羟丙基木薯淀粉糊的剪切应力明显提高,黏稠系数增加,流变特性指数减小。

Effects of Different Added Substances on the Rheological Properties of Hydroxypropyl Cassava Starch Paste

The rheological property of starch pastes is an important influencing factor during the processing of starchy food.The effect of different added substances on the rheological properties of hydroxypropyl cassava starch was measured by rheometer.The results showed that:the fluid type of hydroxypropyl cassava starch was not altered by the different added substance,and the fitting coefficient closed to 1 as the rheological parameters was fitted by the Herschel-Bulkley model.Monoglycerides,salt and citric acid had the same effect on the hydroxypropyl cassava starch,which made the shear stress reduced to varying degrees,the consistency index decreased and the flow index increased.Contrary to that,sucrose esters,sodium caseinate,xanthan gum,CMC,guar gum made the shear stress significantly increased,the consistency index increased and flow index decreased.The results of this study offered valuable references for the further processing of hydroxypropyl cassava starchy products.