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不同品种菱角淀粉的理化特性研究 总被引:2,自引:0,他引:2
研究了3种不同品种菱角(无角、两角和四角)淀粉的理化特性。3种菱角淀粉中直链淀粉的质量分数在26.12%~29.71%之间,无角菱淀粉中直链淀粉的含量明显低于其他两种菱角淀粉。3种菱角淀粉溶解度和膨润力都比较低,在60~90℃的溶解度范围为4.4%~20.68%,膨润力范围为0.77~12.64,且品种间差异不大。菱角淀粉的吸水能力在0.87~1.08 g/g范围内,吸油能力在1.01~1.16 g/g之间。3种菱角淀粉糊的黏度较低,6%的淀粉糊的峰值粘度为155~181 BU,但热稳定性非常好,降落值都为0 BU。3种菱角淀粉糊化后透明度在20.5%~22.4%之间,但菱角淀粉糊的透明度在储藏期间下降很快,表明菱角淀粉易于老化。3种菱角淀粉凝沉稳定性和冻融稳定性都比较差,品种间冻融稳定性没有显著性差异。 相似文献
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洪泽湖野生红莲子、芡实、菱角中淀粉的理化性质研究 总被引:1,自引:0,他引:1
以洪泽湖野生的红莲子、芡实、菱角为原料,采用浸泡法制备3种淀粉,并对3种淀粉的颗粒形貌、大小、结晶结构、热学性质、溶解度、膨胀度、糊化特性、分子大小与分布进行研究。结果表明:野生莲子、芡实和菱角淀粉体积平均粒径分别为11.77,2.15,25.76μm,且颗粒大小均匀。3种淀粉均为A型结晶构型,莲子、芡实和菱角淀粉的晶体度分别为27.1%,23.7%,25.7%。糊化峰值温度分别为76.04,72.37,75.88℃,糊化焓值分别为8.46,5.58,4.63J/g。3种淀粉糊的冻融稳定性较差,易形成局部的微晶束,易凝沉、易回生,均不适合应用于冷冻食品;3种淀粉糊的透明度介于马铃薯淀粉和玉米淀粉之间;3种淀粉的热糊稳定性较好,适用于高温食品的生产。 相似文献
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借助物理方法实现菱角淀粉和菱角蛋白的相对分离,并制备食品级菱角淀粉和菱角蛋白,实现菱角的综合利用,提高了菱角的附加值.通过工艺优化实验,确定菱角淀粉和蛋白分离的最优工艺为:粉碎时间20s,浸泡时间8h,离心分离时间30min.该条件下菱角淀粉的提取率为91.8%,菱角蛋白纯度为93.9%.然后初步研究了菱角淀粉的颗粒结晶特性和蛋白的分子量分布等基本性质,得出:菱角淀粉体积平均粒径为20.86μm,结晶度为36.47%,属于A型淀粉;菱角蛋白的分子量主要分布在17.5和37.2ku左右. 相似文献
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通过对菱角淀粉和绿豆淀粉进行流变特性分析,结果表明4种样品均为假塑性流体,8%的绿豆淀粉糊的剪切力大于5%的绿豆淀粉糊,反之质量分数8%菱角淀粉的剪切力小于质量分数5%的淀粉糊.在相同剪切速率条件下,绿豆淀粉糊比菱角淀粉糊的滞后面积大,而且四种样品滞后面积均随着浓度增加而明显增加.在质量分数5%菱角淀粉中添加4种不同添加剂NaCl、单甘脂、黄原胶、纤维素钠,结果表明NaCl、单甘脂、黄原胶的加入可以使淀粉糊表观黏度减小,羧甲基纤维素钠的加入使表现黏度稍微增加.NaCl、单甘脂,羧甲基纤维素钠可以使滞后面积减小,黄原胶可以使滞后面积增加. 相似文献
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豆薯淀粉理化性质研究 总被引:1,自引:0,他引:1
豆薯淀粉颗料为纺锤形,直径在10-40μm之间,含水量16%,淀粉价75.41%,5%豆薯淀粉粘度3.125×10^-3pas,直链淀粉含量25%,糊化温度60-71℃。 相似文献
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通过考察不同搽解程度微孔淀粉的黏度特性、吸附特性及稳定性,探讨了微孔淀粉的相关理化性质。结果表明,微孔淀粉的糊化温度、峰值黏度、热黏度稳定性相比于原淀粉显著降低。随着水解率的提高,微孔淀粉吸附能力快速上升,但达到最高点后略有下降。微孔淀粉具有更高的吸附稳定性。 相似文献
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Po‐Yuan Chiang Po‐Hsien Li Chien‐Chun Huang Chiun R Wang 《Journal of the science of food and agriculture》2009,89(8):1298-1306
BACKGROUND: The aim of this study was to monitor the chemical composition and physical and morphological characteristics of two varieties of water caltrop during growth in order to determine the optimal harvesting time. RESULTS: The dry matter, starch and amylose contents and α‐amylase activity of fruits of both water caltrop varieties increased during the growth period. Mature fruits contained 142–156 g starch kg?1 fresh sample and provided 684–697 kcal total energy kg?1 fresh sample. Dry matter content and bulk density increased significantly from 67 to 207 g kg?1 and from 0.57 to 1.58 g ml?1 respectively as growth progressed. Morphological analysis showed that the size and number of starch granules increased as growth progressed. Moreover, both varieties contained substantial amounts of essential amino acids, most of which appeared to be superior to the FAO/WHO reference pattern. CONCLUSION: According to the chemical composition and physical characteristics of water caltrop determined in this study, the optimal harvesting time is 42 days after fruit development. Copyright © 2009 Society of Chemical Industry 相似文献
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This study was carried out to establish the changes of physicochemical properties of Taiwan’s water caltrop (Trapa Quadrispinosa Roxb.) starch at various stages of maturity during growth. Investigations showed that the dry matter and starch contents of water caltrop increased from 9.7% to 25.61% and from 49.4% to 79.4% (d.b.), respectively, as growth progressed (from 14th to 42nd day after fruit development). The shape of the starch granules was smooth, oval and poly-angular during the growth period. The granule size of starch increased with increase of physiological age, ranging from 19.4 μm to 32.2 μm. The X-ray diffraction patterns could be classified as a typical A-type crystalline structure. Swelling power and solubility of water caltrop starch increased with increases of growth time. Starches obtained from water caltrop at the early stage exhibited a lower gelatinization temperature (To, Tp, Tc) and gelatinization enthalpy (ΔH) than did the late stage of maturity. The rapid viscosity analyzer (RVA) parameters suggested that water caltrop starch paste had a low breakdown, and appeared to be thermo-stable, at the early harvest time. The pasting temperature, peak viscosity, final viscosity and setback value of water caltrop starch increased as growth progressed. Different starch granular size and amylose content could be the major factors influencing starch physicochemical properties during maturity. 相似文献
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以南湖菱为研究对象,选取不同种类的无硫护色剂(L-半胱氨酸、柠檬酸、乙二胺四乙酸二钠、抗坏血酸)进行护色研究,以南湖菱果皮的L*值变化量指标进行单因素试验;在单因素试验的基础之上,以南湖菱果皮的△E值变化量指标,利用Box-Behnken设计四因素三水平进行响应面试验,建立各因素与响应值之间的数学模型,确定最佳护色工艺。结果显示,四种护色剂对南湖菱表皮L~*值的提高具有一定的效果,其中柠檬酸、抗坏血酸、乙二胺四乙酸二钠对L~*值增加幅度10%以上,但是L-半胱氨酸对L~*值增加幅度则低于3%;当处理时间5.00min、抗坏血酸浓度1.00%、柠檬酸浓度1.00%、乙二胺四乙酸二钠浓度为0.60%时,对南湖菱的△E值提升效果最好,理论值可达12.66%,经验证试验,该护色工艺对南湖菱△E值为12.31%,符合模型预期。 相似文献
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西米淀粉的物化性质研究 总被引:3,自引:0,他引:3
研究了西米淀粉的组成、颗粒形貌及糊化、透明度、老化方面的性质,并与木薯和马铃薯进行了比较。结果表明,西米淀粉的蛋白质含量为0.21%,直链淀粉含量为28%,颗粒为椭圆形,西米淀粉的起糊温度为70.3℃,热糊稳定性高,凝沉性比薯类淀粉弱,西米淀粉的透明度为57.5%,比薯类淀粉易老化。为进一步了解西米淀粉的特性及应用开发提供了一定的理论依据。 相似文献
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普鲁兰多糖是一种具有重要应用价值的微生物胞外多糖。淀粉废水是加工淀粉过程中不可避免的一种产物,成分复杂,营养丰富。利用淀粉废水作为碳源制得普鲁兰多糖,不仅使多糖的生产成本降低,变废为宝,还会减少环境污染。应用改进的非水解法进行发酵,通过单因素实验确定了菌种W2003在土豆淀粉废水中发酵的最佳条件为:28℃,转速为150r/min,初始pH=6.5,120h。 相似文献
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本文以菱角、马蹄、慈姑、莲藕淀粉为原料,烹煮、质构、感官为指标,考察了淀粉对粉丝品质的影响。结果表明:烹煮特性中马蹄粉丝表现最好、各项指标均优于或接近于市售粉丝,慈姑粉丝和莲藕粉丝次之,菱角粉丝烹煮特性较差,低于市售粉丝水平;质构特征中粉丝硬度由大到小依次为,莲藕粉丝>菱角粉丝>马蹄粉丝>市售绿豆粉丝>市售豌豆粉丝>慈姑粉丝>市售红薯粉丝,可见马蹄粉丝、慈姑粉丝硬度适中,接近市售粉丝,而莲藕粉丝和菱角粉丝硬度过高,品质低于市售粉丝;感官评价中感官品质总分由大到小依次为,市售豌豆粉丝、市售绿豆粉丝>慈姑粉丝、马蹄粉丝>莲藕粉丝>市售红薯粉丝>菱角粉丝。总体来看,慈姑和马蹄淀粉的粉丝品质最好,是优质的粉丝来源,菱角和莲藕淀粉的粉丝品质较差,不适合单独做粉丝。 相似文献