淀粉糊凝沉特性的研究

凝沉特性是淀粉的重要性质，对六种淀粉在不同介质中的凝沉特性进行了研究，包括透明度、沉降积以及冻融析水率的测定。结果发现：糯性淀粉的凝沉性较小，在含酸、碱、盐、糖的淀粉糊中均表现出了良好的凝沉稳定特性；在非糯性淀粉中马铃薯淀粉表现出了较好的凝沉稳定特性，但抗盐性较差；碱性条件下淀粉的凝沉稳定性较好，酸、盐、糖存在对不同淀粉表现出了不同影响。

Study on the property of retrogradation of starch paste

The property of retrogradation played an important role in application of starch.The property of retrogradation of six kinds of starch in different medium were studied,through determining transparency,volume of sedimentation,and volume of water released after 2 freeze-thaw cycles.The result showed that the property of retrogradation of waxy starch which appears high stability in the medium containing HCl,NaOH,NaCl,and cane sugar is more weaker than others studied;in non-waxy starch,potato starch appeared more stable,however,it could not resist 5% NaCl;all the starch studied is stable in the medium containing NaOH,and the property of retrogradation of different starch paste containing HCl,NaCl,and cane sugar varied to some extent.