阿拉伯胶对马铃薯淀粉糊化及流变性质的影响

研究了阿拉伯胶对马铃薯淀粉糊化及流变性质的影响,考察了马铃薯淀粉/阿拉伯胶混合体系在盐、柠檬酸、糖等不同介质下的糊化性质.RVA结果表明在水溶液中随着阿拉伯胶含量的增加,混合体系的峰值黏度显著降低,具有更好的热稳定性,但在冷却过程中,淀粉黏度明显上升,回值略有增加.添加胶体后,马铃薯淀粉在盐溶液及柠檬酸溶液中的峰值黏度稍有降低,在糖溶液中则表现出更高的黏度.静态流变实验显示不同混合体系均表现出剪切变稀性,添加胶体后,体系假塑性增强,滞后环面积明显减小.

Effect of Arabic Gum on Pasting and Rheological Properties of Potato Starch

Effect of arabic gum on pasting and rheological properties of potato starch were studied.Pasting properties of the mixed systems in water,salt,acid and sucrose solutions were determined by RVA(rapid viscosity analyzer).The results indicated that peak viscosity of the potato starch during pasting decreased with increasing arabic gum concentration in water.The mixed systems had better stabilities under heating,but worse stabilities during cooling.The viscosity of mixed pasts slightly decreased in salt and acid solutions,but significantly increased by sucrose addition.Flow tests showed that all pastes exhibited shear-thinning behavior in which the hysteresis loop areas were significantly decreased by arabic gum addition.