| 大豆多糖对大米淀粉糊化及凝胶特性的影响 |
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| 引用本文： | 王思远,齐军茹,杨晓泉. 大豆多糖对大米淀粉糊化及凝胶特性的影响[J]. 中国酿造, 2011, 0(7) |
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| 作者姓名： | 王思远 齐军茹 杨晓泉 |
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| 作者单位： | 华南理工大学食物蛋白工程研究中心,广东广州,510640 |
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| 基金项目： | 粤港关键领域重点突破项 |
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| 摘 要： | 以大米淀粉为材料,研究了大豆多糖对淀粉糊化及凝胶特性的作用.通过布拉班德黏度计,DSC差示量热扫描和质构仪等分析手段,研究分别添加相当于淀粉干基质量分数1.0%、2.5%、5.0%的大豆多糖的影响.结果表明,大豆多糖能有效降低大米淀粉黏度,改善其凝胶品质,且添加量越大,效果越明显,对淀粉基食品的改良有重大意义.
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| 关 键 词： | 大豆多糖 淀粉 糊化 凝胶 |
Effect of soybean polysaccharides on gelatinization and gel properties of rice starch |
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| WANG Siyuan,QI Junru,YANG Xiaoquan. Effect of soybean polysaccharides on gelatinization and gel properties of rice starch[J]. China Brewing, 2011, 0(7) |
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| Authors: | WANG Siyuan QI Junru YANG Xiaoquan |
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| Affiliation: | WANG Siyuan,QI Junru,YANG Xiaoquan(Food Protein Engineering Research Center,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Using rice starch as material,effect of soybean polysaccharides on gelatinization and characteristics of gel of starch was studied.Effect of addition by 1.0%,2.5% and 5.0% of soybean polysaccharides(based on dry starch weight) were studied with Brabender viscograph,DSC and texture analyzer.The results showed that addition of soybean polysaccharides could lower the viscosity of rice starch pasting and improve the quality of starch gels.Effect of improved with increased addition of polysaccharides. |
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| Keywords: | soybean polysaccharides starch gelatinization gel |
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