| 10种淀粉的理化特性研究 |
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| 引用本文： | 何晋浙,张安强,丁玉庭.10种淀粉的理化特性研究[J].中国粮油学报,2011,26(4):37-41. |
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| 作者姓名： | 何晋浙 张安强 丁玉庭 |
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| 作者单位： | 浙江工业大学生物与环境工程学院,杭州,310032 |
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| 摘 要： | 通过对10种植物淀粉糊透明度、凝沉性、冻融性、流变性的理化特性研究,结果表明:薯类淀粉相对于其他类的淀粉糊具有更高的透明性、较低的凝沉比和黏度。加糖加盐对不同淀粉糊有不同的凝沉作用。相对于其他淀粉,玉米、糯米、高粱和小麦淀粉的析水率较低,有较好的冻融性。高粱淀粉、绿豆淀粉,马铃薯淀粉、藕粉淀粉、木薯淀粉黏度均随着剪切速率的增加而明显剪切稀化,呈典型的假塑性流体特性和具有触变性。高粱淀粉、绿豆淀粉有较高的黏性。高粱、小麦、糯米淀粉糊不耐酸性,而红薯、马铃薯、绿豆、藕粉、木薯淀粉糊相对来说比较耐酸性。所有类型的淀粉糊随着pH增加黏度有渐增趋势。
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| 关 键 词： | 淀粉 物性 稳定性 流变性 |
Physicochemical Properties of 10 Plant Starch Pastes |
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| He Jinzhe,Zhang Anqiang,Ding Yuting.Physicochemical Properties of 10 Plant Starch Pastes[J].Journal of the Chinese Cereals and Oils Association,2011,26(4):37-41. |
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| Authors: | He Jinzhe Zhang Anqiang Ding Yuting |
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| Affiliation: | He Jinzhe Zhang Anqiang Ding Yuting(College of Biology and Environmental Engineering,Zhejiang University of Technology,Hangzhou 310032) |
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| Abstract: | The transparency,retrogradation,freeze-thaw stability and rheological properties of 10 plant starch pastes were studied.Results: Potato starch paste possesses higher transparency than other starch pastes,and exhibits lower retrogradation and viscosity.Adding sugar and salt induces retrogradation differently for different starch paste.The starches from corn,glutinous rice,sorghum and wheat have lower syneresis rate and better freeze-thaw stability than other starches.With increase of shear rate,the starches ... |
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| Keywords: | starch physicochemical properties stability rheological property |
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