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从3种不同品种的红小豆中提取的淀粉为原料,通过分析淀粉及添加氯化钠后的淀粉糊的粒径、黏度值、回生值、热焓值、凝胶性等特性,探究氯化钠对淀粉糊化特性的影响。结果表明:低直链淀粉含量的大红袍中淀粉相较于宝清红和珍珠红淀粉,表现出较高的糊化起始温度、最终黏度、热焓值;较低的峰值黏度、较小的粒径;对比添加2%氯化钠前后,3种红小豆淀粉糊化后的平均粒径、峰值黏度、衰减值和回生值显著下降(P0.05);糊化温度、淀粉的凝沉性显著增大(P0.05);氯化钠对凝胶特性的影响体现在凝胶强度显著降低(P0.05),同时淀粉凝胶的黏度减小。 相似文献
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以马铃薯淀粉为研究对象,研究氯化钠对淀粉糊特性的影响。结果表明:随着氯化钠添加量的增加,马铃薯淀粉起始糊化温度和峰值温度升高,峰值粘度和最终粘度呈现先下降后略微上升的趋势,且淀粉糊的热稳定性提高;氯化钠使淀粉糊的透明度下降,且在添加量为2%时透明度最低;马铃薯原淀粉糊不易凝沉,氯化钠的添加使淀粉糊出现较大的凝沉现象,随着氯化钠添加量的增多凝沉现象加剧,放置时间越长凝沉现象越趋于稳定;氯化钠增大淀粉的溶解度和膨胀度,且不同质量分数的氯化钠对其的影响不同;最后,氯化钠的加入提高淀粉糊的冻融稳定性。 相似文献
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Changes of viscosity characteristics of genetically diverse hexaploid wheat starches during pasting in water, 1% NaCl solution, or at pH 4 or pH 10 were studied using a Rapid Visco-Analyzer. Peak viscosity (PV), hot paste viscosity (HPV) and cool paste viscosity (CPV) of all the wheat starches was little affected in pH 4 and pH 10 treatments. In 1% NaCl, all starches showed substantial increases in all three parameters relative to pasting in water. The use of 1% beta-cyclodextrin (beta-CD) (cycloheptaamylose) solution increased PV of high-swelling starches, but generally slightly decreased that of low swelling starches in all treatment conditions. HPV was always reduced by addition of 1% beta-CD, but CPV was increased in most treatments for Anza and Yecora Rojo (low swelling), but decreased for Klasic (high swelling). Bacterial alpha-amylase was added to starch or flour. The effect of beta-CD was shown to be independent of alpha-amylase inhibition in wheat starch, but beta-CD strongly inhibited alpha-amylase in wheat flour. 相似文献
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RVA分析碳酸钠对玉米淀粉和马铃薯淀粉糊化性质的影响 总被引:2,自引:0,他引:2
主要研究了碳酸钠(Na2CO3)对玉米淀粉和马铃薯淀粉糊化性质的影响。用粘度速测仪(RVA)分析在浓度为3%、6%的玉米淀粉(MS)和马铃薯淀粉(PS)中加入不同量的碳酸钠(0、0.02、0.04、0.06、0.08g)后的糊化参数。当将0.02、0.04gNa2CO3加入到浓度为6%MS中时,未测得第二个峰值粘度,而加入0.06、0.08g时,第二个峰值粘度出现,且发现加入Na2CO3对玉米淀粉和马铃薯淀粉糊化性质影响不同。用RVA分析3%、6%PS淀粉乳时,加入0.02gNa2CO3后,除糊化温度和回值外,其它RVA谱特征值显著降低,但进一步增加Na2CO3的量,谱特征值没有明显地变化。而对6%MS而言,由于Na2CO3的加入,使得峰值粘度、崩解值、回值增加而糊化温度降低。 相似文献
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为了考察不同分子量大豆可溶性膳食纤维(soybean soluble dietary fiber,SSDF)对大米淀粉(rice starch,RS)糊化及流变性质的影响,本文采用快速黏度分析仪(RVA)及流变仪研究了两种分子量段(HSSDF,27.8 ku和LSSDF,9.3 ku)大豆可溶性膳食纤维的作用。RVA曲线表明添加HSSDF可提高RS的峰值黏度及最终黏度,添加LSSDF可使RS的最终黏度值降低,而峰值黏度无明显变化。两种不同分子量段的SSDF均可提高RS的起始糊化温度,降低回复值及崩解值。动态流变学实验表明,添加两种不同分子量段SSDF均可显著降低RS的储能模量值。静态流变学实验表明,添加HSSDF可使RS的稠度系数K升高,混合体系具有更高的黏度。加入两种不同分子量段的SSDF均可使混合体系流体指数n值降低,触变环面积减少,体系更加稳定。研究表明不同分子量段SSDF对RS复合体系糊化及流变学特性有显著影响,且HSSDF对大米淀粉的作用更为显著。本论文可为大豆膳食纤维在大米制品中的应用提供一定的理论基础。 相似文献
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Nathan Levien Vanier Elessandra da Rosa ZavarezeVânia Zanella Pinto Bruna KleinFabiana Torma Botelho Alvaro Renato Guerra DiasMoacir Cardoso Elias 《Food chemistry》2012,131(4):1255-1262
The effect of bean starch oxidation at different active chlorine concentrations (0.5%, 1.0% and 1.5%) on the physicochemical, crystallinity, pasting and morphological properties of starch was investigated. The carbonyl content, carboxyl content, starch colour, swelling power, solubility, gel hardness, X-ray crystallinity, pasting properties, gelatinisation characteristics and morphology of the starches were evaluated. The bean starch oxidised with 0.5% active chlorine had the characteristic of a slightly crosslinked starch. As compared to the native and 0.5% active chlorine-oxidised starches, active chlorine at 1.0% and 1.5% increased the carbonyl content, carboxyl content and solubility of the starches. Moreover, these concentrations of active chlorine decreased the swelling power, gel hardness, relative crystallinity, breakdown, peak viscosity and setback, as compared to the native and 0.5% active chlorine-oxidised starches. The starch granules oxidised with 1.5% active chlorine had imperfections in their structure, and its surface appears to be rougher than the other granules. 相似文献
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不同生长发育阶段的谷蠹对小麦淀粉含量及其糊化特性的影响 总被引:1,自引:0,他引:1
为了探讨被不同生长发育阶段谷蠹蛀蚀的小麦,其淀粉含量和全麦粉糊化特性的变化规律,选用河南产储藏1年的普通小麦为材料,设定谷蠹在最适生长发育条件下(32℃±1℃,75%±1%RH)对小麦发生侵害,研究在谷蠹卵期、幼虫期、蛹期和成虫期,被侵害后的小麦直链淀粉含量、支链淀粉含量、总淀粉含量及其全麦粉糊化特性的变化,并对其进行相关性和差异性分析。结果表明:小麦被不同虫期的谷蠹蛀蚀后,其中总淀粉、直链淀粉、支链淀粉含量与谷蠹的生长发育期呈极显著负相关;在谷蠹整个生长发育阶段,被幼虫期和成虫期谷蠹侵害后的小麦,其糊化特性指标变化差异极显著。在谷蠹生长发育各阶段,受侵害的小麦,其淀粉含量整体呈现降低趋势,并且在到达成虫期的整个侵害过程中,小麦直链淀粉含量下降的幅度明显高于支链淀粉含量下降的幅度,支链/直链逐渐升高;峰值黏度和低谷黏度呈先升高后降低的变化趋势,衰减值、最终黏度和回升值都逐渐升高,糊化时间基本不变。 相似文献
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《食品与发酵工业》2017,(7):109-114
为考察亲水性胶体对淀粉性质的影响,以莲藕淀粉为原料,加入不同比例的魔芋胶,研究两者复配后莲藕淀粉的糊化、流变、质构特性及微观结构的变化。结果表明,魔芋胶提高了莲藕淀粉的黏度、回生值、崩解值,降低了糊化温度。莲藕淀粉/魔芋胶复配体系为假塑性流体,并且随着魔芋胶添加量的增加,稠度系数K增加,流体指数n减小,复配体系有更好的增稠性;魔芋胶的加入使体系黏性比例提高,具有优越的黏弹性;同时加速了莲藕淀粉凝胶体系的回生。淀粉复配体系的硬度、弹性、内聚性降低,黏着性升高,其中莲藕淀粉与魔芋胶质量配比为8.5∶1.5时,形成的凝胶质地最柔软。同时通过扫描电镜观察到魔芋胶的添加使淀粉内部形成更加均匀紧凑的网络结构。 相似文献
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The influence of the addition of NaCl (0.6, 1.2, 1.8%, w/w), sucrose (0.6, 1.8, 3.4, 5.0%, w/w), chestnut starch (5.0, 10.0, 15.0%, w/w) and NaCl–sucrose mixtures (0.6–0.6, 1.8–1.8%, w/w) on the rheological properties of chestnut flour (CF) doughs were studied using a controlled-stress rheometer. Mixing and complete tests were achieved by the Mixolab® apparatus. Shear (0.01–10 s−1), oscillation (1–100 rad s−1), temperature sweep (30–100 °C) and creep-recovery (loading of 50 Pa) measurements were performed. Steady-flow curves exhibited a Newtonian plateau at <0.1 s−1 that was shifted to lower shear rates with the additives. Apparent viscosities were satisfactorily fitted using Cross model. Moduli values of storage and loss decreased, at constant angular frequency, with increasing additives. Gelatinization temperatures were slightly modified. Creep-recovery data, fitted using Burgers model, showed that the elasticity was low (23.0%) and doughs with chestnut starch presented the highest recoverable proportion (45.6%). 相似文献