油莎豆凝胶淀粉的理化特性研究

通过与玉米淀粉和油莎豆淀粉相比较，系统研究了油莎豆凝胶粉的理化特性，包括：粘度的测定；热粗与冷糊的稳定性；不同PH值及电解质（NaCl)和非电解质（蔗糖）存在下的粘度曲线；凝胶强度；冻融稳定性。结果表明：油莎凝胶淀粉比天然淀粉具有优良的热糊与冷糊的稳定性，电解质（NaCl）和非电解质（蔗糖）的存在，对油莎豆凝胶淀粉的热糊与冷糊的稳定性基本上无影响。凝胶强度高，冻融稳定性好，尤其是耐酸能力强，可作为凝胶剂而广泛应用于各种食品加工体系。

Physico-chemical Characteristics of Cyperus Gelatin Starch

BY COMPARISON OF CORN STARCH AND CYPERUS STARCH,THE PHYSICO-CHEMICAL CHARACTERISTICS OF CYPERUS GELATIN STARCH HAS BEEN STUDIED IN DELTAIL.STUDIES AND ANALYSIS INCLUDED THE FOLLOWING ITEMS:THE VISVOSITY DETERMINATION;THE STABILITY OF HOT PASTE AND COLD PASTE;THE STARCH PASTE VISCOSITY AND GEL STRENGTH UNDER DIFFERENT CONCENTRATION OF ELECTROLYTE(NACL) AND NONELECTROLYTE (SUCROSE),AS WELL AS UNDER DIFFERENT PH.THE RESULTS INDICATED THAT THE CYPERUS GELATIN STARCH HAD BETTER STABILITY OF HOT AND COLD PASTE COMPARED WITH THAT OF CORN STARCH AND CYPERUS STARCH,AND THAT THE EXISTENCE OF ELECTROLYTE(NACL) AND NONELECTROLYTE (SUCROSE)INFLUENCES THE STABILITY OF THE PASTE ONLY A LITTLE.AS THE GEL STRENGTH IS STRONG AND THE FREEZING STABILITY IS BETTER,PARTICULARLY UNDER ACIDIC CONDITIONS,THE CYPERUS GELATIN STARCH CAN BE WIDELY USED IN FOOD INDUSTRY.