| 黄原胶对木薯淀粉糊化特性及其糊稳定性的影响 |
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| 引用本文： | 朱玲,顾正彪,洪雁,张雅媛.黄原胶对木薯淀粉糊化特性及其糊稳定性的影响[J].食品科学,2010,31(9):99-102. |
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| 作者姓名： | 朱玲 顾正彪 洪雁 张雅媛 |
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| 作者单位： | 食品科学与技术国家重点实验室，江南大学食品学院 |
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| 摘 要： | 研究黄原胶对木薯淀粉糊化特性，热、酸条件下的黏度稳定性及冻融稳定性的影响。结果表明：复配体系的峰值黏度、热糊稳定性、冷糊稳定性显著提高；黄原胶能明显改善木薯淀粉耐热和耐酸稳定性；抑制淀粉的回生，提高淀粉的冻融稳定性；通过电子显微镜观察木薯淀粉颗粒结构变化，进一步验证了黄原胶对木薯淀粉糊化特性及稳定性的改善作用。
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| 关 键 词： | 淀粉 黄原胶 糊化特性 稳定性 |
| 收稿时间： | 2009-09-15 |
Effect of Xanthan Gum on Pasting Properties of Tapioca Starch and Paste Stability |
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| ZHU Ling,GU Zheng-biao,HONG Yan,ZHANG Ya-yuan.Effect of Xanthan Gum on Pasting Properties of Tapioca Starch and Paste Stability[J].Food Science,2010,31(9):99-102. |
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| Authors: | ZHU Ling GU Zheng-biao HONG Yan ZHANG Ya-yuan |
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| Affiliation: | (State Key Laboratory of Food Science and Technology, School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China) |
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| Abstract: | In this study,effect of xanthan gum on pasting properties,viscosity stability and frozen-thaw stability of tapoica starch-xanthan gum paste under the conditions of acid and heat were investigated.Results indicated that the viscosity of tapioca starch exhibited an increase due to the increasing concentration of xanthan gum.The stability of starch-gum paste was significantly improved in acidic and heating environments.Electron microscope micrographs further confirmed that xanthan gum could improve pasting pro... |
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| Keywords: | starch xanthan gum pasting property stability |
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