共查询到16条相似文献,搜索用时 171 毫秒
1.
2.
3.
4.
为研究黑龙江省主栽小米淀粉的特性,利用冰箱反复冻融法、紫外分光光度等方法,对6种小米淀粉的功能性质进行了测定及分析。结果表明:吨谷1号淀粉的溶解度、膨胀度和透明度最高,分别为10.36%±0.06%、18.24%±0.27%和3.58±0.23。朝新谷8号淀粉的凝沉性最高,冻融稳定性最差。直链淀粉含量与溶解度、膨胀度、冻融稳定性和透明度呈负相关;与凝沉性呈正相关。支链淀粉含量与溶解度、膨胀度和凝沉性呈正相关,与冻融稳定性呈负相关。淀粉的支直比与溶解度、膨胀度、冻融稳定性和透明度呈正相关,与凝沉性呈负相关。本研究为小米及其淀粉的深加工利用提供参考。 相似文献
5.
以8种类型变性淀粉为研究对象,对其冻融稳定性、糊化特性、透明度、凝沉性、凝胶强度等理化特性进行研究。结果表明,预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的冻融稳定性最好;蜡质玉米氧化淀粉的透明度最佳;乙酰化二淀粉磷酸酯马铃薯淀粉、羟丙基二淀粉磷酸酯蜡质玉米淀粉、羟丙基二淀粉磷酸酯木薯淀粉、预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的凝沉性较强,而蜡质氧化淀粉几乎无凝沉性;乙酰化二淀粉己二酸酯木薯淀粉的凝胶强度最大;羟丙基二淀粉磷酸酯蜡质玉米淀粉的最高黏度值最大,消减值最大;乙酰化二淀粉磷酸酯玉米淀粉的糊化温度最高;乙酰化二淀粉磷酸酯玉米淀粉的冻融稳定性、凝沉性优于乙酰化二淀粉磷酸酯马铃薯淀粉,且凝胶强度较高;羟丙基二淀粉磷酸酯蜡质玉米淀粉的黏度明显高于羟丙基二淀粉磷酸酯木薯淀粉,而后者的冻融稳定性、透明度、凝沉性优于前者。 相似文献
6.
蕉藕淀粉与薯类淀粉特性对比研究 总被引:2,自引:2,他引:2
为探索蕉藕淀粉应用范围,选取木薯淀粉、马铃薯淀粉、红薯淀粉等薯类淀粉为对照,对蕉藕淀粉与常见薯类淀粉的组成、吸水(油)率、溶解度、膨胀度、透明度、凝沉性、凝胶强度、冻融稳定性及黏度等特性进行了对比分析。结果显示:蕉藕淀粉与常见薯类淀粉特性相比除吸水性差异不显著外,吸油率、溶解度、膨胀度、透明度、凝沉性、凝胶强度、冻融稳定性及黏度变化均存在显著差异,可利用蕉藕淀粉直链淀粉含量高、透明度好、凝胶强度高等特性,开发新型淀粉食品和增稠稳定剂。 相似文献
7.
8.
9.
10.
11.
马铃薯淀粉基脂肪模拟物性质研究 总被引:1,自引:1,他引:0
以马铃薯淀粉为原料,在不同条件下对其进行酶法水解制备低DE值脂肪模拟物,并对DE值在2.0~4.1之间脂肪模拟物水溶性、持水性、冻融稳定性、回生现象和表观粘度进行测定;结果表明,DE值在2~3的马铃薯淀粉基脂肪模拟物具有较好水溶性、持水性、冻融稳定性、凝胶强度,不易发生回生凝沉现象。 相似文献
12.
挤压膨化大米磷酸酯淀粉与湿法大米磷酸酯淀粉工艺及性质比较研究 总被引:1,自引:0,他引:1
以大米淀粉为原料,尿素为催化剂,分别用挤压膨化法和湿法与磷酸盐反应制得大米磷酸酯淀粉,并对其进行冻融稳定性、透明度、酯化度等比较;结果表明,挤压膨化大米磷酸酯淀粉凝沉性最弱,热稳定性最佳,冻融稳定性没湿法制品高。 相似文献
13.
羧甲基化对马铃薯淀粉糊性质的影响 总被引:3,自引:1,他引:2
羧甲基化对改善马铃薯淀粉糊的性质具有重要作用。本文对马铃薯羧甲基淀粉糊的糊性质进行了详细研究 ,包括糊的冷热粘度稳定性、冻融稳定性、透明度、pH值和介质 (蔗糖、氯化钠 )对糊粘度性质的影响。结果表明 ,马铃薯淀粉经过羧甲基化后 ,糊的热粘度稳定性及冷粘度稳定性均有所降低 ,在pH为 6 5~ 8 5范围内 ,羧甲基淀粉糊有最大的粘度。蔗糖对羧甲基淀粉糊粘度有一定影响 ,氯化钠对羧甲基淀粉糊粘度有显著影响。马铃薯羧甲基淀粉具有易糊化、粘度大、糊凝沉性低、冻融稳定性好和透明度高的优良性质 相似文献
14.
采用偏光显微镜、分光光度计、旋转粘度计等分析仪器 ,对青冈属淀粉糊特性进行了较详细的研究。试验结果表明 ,糊化温度分别为云山青冈淀粉 67.0~ 76.5℃、大叶青冈淀粉64.5~ 75 0℃ ,细叶青冈淀粉 65 5~ 75 0℃。青冈属淀粉糊具有酶解率偏低、透明度低、凝沉稳定性较强、冻融稳定性很好的特性。在 pH值 6 0~ 8 0范围内青冈属淀粉糊粘度较高 ,温度和转速对糊粘度有一定影响 ,浓度对糊粘度有非常显著的影响 相似文献
15.
Luzhen Jing Yu Liu Jinmei Gao Meijuan Xu Min Gou Hao Jiang Guoquan Zhang Wenhao Li 《International Journal of Food Science & Technology》2019,54(9):2668-2678
The normal and waxy corn starch gels were subjected to repeated freeze–thaw treatment at 0, 1, 2, 3, 4,5 and 6 cycles with an interval of 24 h, and the effects on structural, physicochemical and digestible properties were investigated. The normal starch gels formed a honeycomb structure while waxy starch gels exhibited a lamellar structure, and the number of holes and lamellas increased with increasing cycles. The X-ray analysis showed that the A-type pattern of starches was converted into the B-type after treatment, and their relative crystallinity increased with the number of increased freeze–thaw cycles. The hardness increased in both normal and waxy starch. The solubility and pasting breakdown viscosity decreased in normal starch while they increased in waxy starch. The pasting peak time, peak viscosity, and setback viscosity increased in normal starch but decreased in waxy starch. The rapidly digested starch (RDS) and slowly digested starch (SDS) content in normal starch increased and non-digestible starch (RS) content decreased whereas the RDS, SDS and RS content in waxy starch was almost unchanged as the freeze–thaw cycles increased. In the meantime, the molecular weight of both normal and waxy starch decreased with freeze–thaw treatment. Therefore, the repeated freeze–thaw treatment can change the physicochemical and digestible properties which could be a basis for starch-based food processing. 相似文献
16.
Pitcha Suriyakul Na Ayudhaya Piamsook Pongsawasdi Kalaya Laohasongkram Saiwarun Chaiwanichsiri 《Journal of food science》2016,81(6):C1363-C1369
Amylomaltase (α‐1,4‐glucanotransferase, AM; EC 2.4.1.25) from Corynebacterium glutamicum expressed in Escherichia coli was used to prepare the enzyme‐modified cassava starch for food application. About 5% to 15% (w/v) of cassava starch slurries were incubated with 1, 3, or 5 units of amylomaltase/g starch. Apparent amylose, amylopectin chain length distribution, thermal properties, freeze–thaw stability, thermo‐reversibility, and gel strength of the obtained modified starches were measured. The apparent amylose content and retrogradation enthalpy were lower, whereas the retrogradation temperatures, freeze–thaw stability, and thermo‐reversibility were higher than those of the native cassava starch. However, when amylomaltase content was increased to 20 units of amylomaltase/g starch and for 24 h, the modified starch showed an improvement in the thermo‐reversibility property. When used in panna cotta, the gel strength of the sample using the 20 units/24 h modified cassava starch was similar to that of using gelatin. 相似文献