4种马铃薯淀粉糊流变特性的研究

对4种不同加工方式获得的马铃薯淀粉糊流变特性进行了探讨。静态流变特性测定结果表明,4种淀粉糊的流变模型为幂率模型,均为假塑性流体,每种淀粉糊以相同方式流动需要施加的力不同。在相同流动方式下,淀粉4粘度最大,其次为淀粉2,淀粉1和淀粉3的粘度近似相同。动态流变特性测定结果表明:随着温度的增加,淀粉1、2、4的弹性模量、粘性模量刚开始基本不发生变化,到60℃后,两模量急剧增加到最大值,然后降低到某恒定值。淀粉3的两模量随温度升高逐渐增加到最大值,然后逐渐降低到某恒定值。粘性模量达到最大后,淀粉2的粘性模量最大,其次为淀粉4、淀粉1,淀粉3的最低。弹性模量达到最大后,淀粉4的弹性模量最大,其次为淀粉2、淀粉1,淀粉3最低。

Rheological Properties of Four Starch Pastes of Potato

Investigated were rheological properties of four starch pastes of potato obtained from four pro- cessing ways.Static rheological properties investigation showed that power law was observed for four starch pastes and each paste was pseudoplasticity.The shearing force was different from each paste at the same shearing flow.The viscosity of starch four was the biggest,then starch two,starch one and three was ap- proximate.Dynamic rheological properties investigation indicated that elastic and viscous module of starch one\two\four held a value in the beginning with temperature increase,two module increased sharply to maxi- mum when temperature was over 60℃,then declined to a constant value.With temperature increase,elastic and viscous module of starch three increased to maximum,then also decreased to a constant value.Among maximum viscous module,the biggest was starch two,secondly starch four,starch one,the lowest was starch three.Among maximum elastic module,the biggest was starch four,secondly starch two,starch one ,the lowest was starch three.