| 百合淀粉凝胶回生过程中的流变学特性 |
| |
| 引用本文： | 吉宏武,浦萍萍,丁霄霖.百合淀粉凝胶回生过程中的流变学特性[J].食品与生物技术学报,2001,20(4):373-376. |
| |
| 作者姓名： | 吉宏武 浦萍萍 丁霄霖 |
| |
| 作者单位： | 无锡轻工大学食品学院, |
| |
| 摘 要： | 以玉米淀粉和马铃薯淀粉为参照，考察了百合淀粉回生过程中的流变学特性及糖对其回生过程中流变学特性的影响.结果表明百合淀粉回生过程中的流变学特性与马铃薯淀粉极为相似，与玉米淀粉有显著差异；添加蔗糖可以抑制百合淀粉胶存放过程中初始贮能模量的增加，即添加蔗糖可抑制其回生速率.
|
| 关 键 词： | 百合淀粉 回生 流变学特性 |
| 文章编号： | 1009-038X(2001)04-0373-04 |
| 修稿时间： | 2001年2月16日 |
Rheological Properties of Retrogradation Starch Gel from the Bulbs of Lilium
brownii var.colchesteri |
| |
| JI Hong wu,PU Ping ping,Ding Xiao lin.Rheological Properties of Retrogradation Starch Gel from the Bulbs of Lilium
brownii var.colchesteri[J].Journal of Food Science and Biotechnology,2001,20(4):373-376. |
| |
| Authors: | JI Hong wu PU Ping ping Ding Xiao lin |
| |
| Abstract: | In this article, compared with potato starch and corn starch, rheological properties of retrogradation starch gel from the bulbs of Lilium brownii var.colchesteri and the effect of addition of sucrose on its rheological characteristics were studied by a rheometer. Results showed that rheological properties of starch paste for lily were similar to that of potato starch gel, but different from that of corn starch gel. Rate of its retrogration can be inhibited by addition of sucrose. |
| |
| Keywords: | lily starch retrogradation rheological properties |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《食品与生物技术学报》浏览原始摘要信息 |
|
点击此处可从《食品与生物技术学报》下载全文 |
