| 青香蕉抗性淀粉含量测定及特性研究 |
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| 引用本文： | 张铁涛,徐云升,武天明.青香蕉抗性淀粉含量测定及特性研究[J].食品工业,2011(3). |
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| 作者姓名： | 张铁涛 徐云升 武天明 |
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| 作者单位： | 琼州学院理工学院; |
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| 基金项目： | 海南省自然科学基金项目(808169) |
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| 摘 要： | 为香蕉的深加工及青香蕉淀粉在食品中进一步应用提供有价值的理论基础。采用AOAC 2002.02酶消化法测定植物性基质中抗性淀粉含量。用沉淀物体积随时间变化来表示淀粉糊的凝沉性质;分光光度法测定样品的透明度;NDJ-8s数显黏度计测量粘度随温度和浓度的变化关系。结果显示,样品青香蕉抗性淀粉含量为49.24%。青香蕉淀粉糊在较高浓度时凝沉迅速,较低浓度时凝沉缓慢;反复冻融次数越多,糊化的冻融稳定性越高;淀粉糊的透明度随质量分数的增加而降低;淀粉糊黏度随温度升高呈现先下降后上升,浓度越高黏度越大。
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| 关 键 词： | 青香蕉 抗性淀粉 冻融稳定性 |
Content Determination and Properties of Resistant Starch from Green Banana |
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| Zhang Tie-tao,Xu Yun-shen,Wu Tian-ming Qiongzhou College Institute of Technology.Content Determination and Properties of Resistant Starch from Green Banana[J].The Food Industry,2011(3). |
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| Authors: | Zhang Tie-tao Xu Yun-shen Wu Tian-ming Qiongzhou College Institute of Technology |
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| Affiliation: | Zhang Tie-tao,Xu Yun-shen,Wu Tian-ming Qiongzhou College Institute of Technology(Wuzhishan 572200) |
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| Abstract: | Study on deep processing of green banana and provide a theoretical foundation for the application of green banana in food.Used enzyme digestion(AOAC method 2002.02) was adopted to evaluate its content.Mainly focus on analyzing banana starch's properties,such as retrogradation,freeze-thaw stability and translucency,the relationship between viscidity and temperature and concentration of starch paste were studied.The reults showed that resistance starch content was 49.24%.Starch pastes have properties of retro... |
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| Keywords: | green bananas resistant starch freeze-thaw stability |
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