| 芡实淀粉糊黏度特性研究 |
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| 引用本文： | 张汆,侯长平,孙艳辉,贾小丽.芡实淀粉糊黏度特性研究[J].中国粮油学报,2010,2012(4). |
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| 作者姓名： | 张汆 侯长平 孙艳辉 贾小丽 |
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| 作者单位： | 滁州学院化学与生命科学系,滁州,239012 |
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| 基金项目： | 安徽省应用化学省级重点学科建设项目，滁州学院自然科学研究项目 |
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| 摘 要： | 芡实中淀粉含量丰富,芡实淀粉糊的黏度特性直接影响其食品的质地特性及其加工条件.以米淀粉为参照,分别考查了芡实淀粉糊的质量分数、温度、pH值以及常用食品添加剂(如氯化钠、氯化钙和蔗糖等)对淀粉糊黏度的影响规律.结果显示,与米淀粉相比,芡实淀粉糊的黏度较低,淀粉糊质量分数、温度、淀粉糊pH值等因素对其黏度影响很大.添加试验结果表明,添加氯化钠、氯化钙和蔗糖对芡实淀粉的糊化有抑制作用,其中盐的影响较明显.
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| 关 键 词： | 芡实 淀粉糊 黏度 糊化 |
Viscosity Property of Gorgon Nut (Euryale Ferox Sailsb.)Starch Paste |
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| Zhang Cuan,Hou Changping,Sun Yanhui,Jia Xiaoli.Viscosity Property of Gorgon Nut (Euryale Ferox Sailsb.)Starch Paste[J].Journal of the Chinese Cereals and Oils Association,2010,2012(4). |
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| Authors: | Zhang Cuan Hou Changping Sun Yanhui Jia Xiaoli |
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| Abstract: | The viscosity property of gorgon nut starch paste and the effects of influencing factors were investiga-ted,with rice starch as comparison.Results:The viscosity of gorgon nut starch paste is lower than rice starch,and is significantly affected by starch paste concentration,temperature,and pH value.Addition of sodium chloride,calci-um chloride and sucrose inhibit granule swelling and gelatinization of gorgon nut starch,and the effect of sodium chlo-ride is more apparent. |
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| Keywords: | gorgon nut starch paste viscosity gelatinization |
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