| 海藻酸钠对木薯淀粉糊性质影响 |
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| 引用本文： | 王颖,罗志刚,罗发兴.海藻酸钠对木薯淀粉糊性质影响[J].粮食与油脂,2010(9). |
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| 作者姓名： | 王颖 罗志刚 罗发兴 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 该研究从糊化过程、膨胀度、溶解度、动态粘弹性几个方面探讨海藻酸钠对木薯淀粉糊性质影响。Brabender结果显示,添加海藻酸钠后,起始糊化温度降低,峰值粘度和崩解值升高;海藻酸钠存在促进膨胀度增加,降低溶解度;动态粘弹性结果表明,添加海藻酸钠使储能模量(G')和tanδ增高。
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| 关 键 词： | 海藻酸钠 木薯淀粉 淀粉糊 |
Effect of sodium alginate on paste properties of tapioca starch |
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| WANG Ying,LUO Zhi-gang,LUO Fa-xing.Effect of sodium alginate on paste properties of tapioca starch[J].Cereals & Oils,2010(9). |
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| Authors: | WANG Ying LUO Zhi-gang LUO Fa-xing |
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| Abstract: | Effect of sodium alginate(SA) on pasting,swelling,solubility and dynamic viscoelasticity of tapioca starch(TS) were studied.Results of Brabender measurement show that addition of sodium alginate increased peak and breakdown of native tapioca starch,decreased pasting temperature.The presence of sodium alginate enhance swelling,decreased solubility.Results of dynamic viscoelasticity measurement indicated that addition of sodium alginate increased storage modulus(G') and tanδ. |
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| Keywords: | sodium alginate tapioca starch starch paste |
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