| 3种玉米淀粉的性质比较 |
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| 引用本文： | 高卫帅,张燕萍,徐海娟. 3种玉米淀粉的性质比较[J]. 食品与发酵工业, 2007, 33(9): 65-69 |
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| 作者姓名： | 高卫帅 张燕萍 徐海娟 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214000 |
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| 摘 要： | 研究了高直链玉米淀粉、糯玉米淀粉、普通玉米淀粉的粒度分布、糊流变、质构、冻融稳定性等物理化学性质,结果表明:3种玉米淀粉的颗粒形状差异不大。高直链玉米淀粉的粒度分布一致性较高,同样条件下糯玉米淀粉糊粘度大于其他2种淀粉,糯玉米淀粉的冻融稳定性大于普通玉米淀粉和高直链玉米淀粉,为玉米淀粉在食品中的应用奠定了基础。
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| 关 键 词： | 淀粉 流变 质构 冻融稳定 |
| 收稿时间： | 2007-07-05 |
| 修稿时间： | 2007-08-13 |
Properties Comparation of Three Kinds of Corn Starch |
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| Gao Weishuai, Zhang Yanping. Properties Comparation of Three Kinds of Corn Starch[J]. Food and Fermentation Industries, 2007, 33(9): 65-69 |
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| Authors: | Gao Weishuai Zhang Yanping |
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| Abstract: | The physical and chemical properties such as particle size distribution, paste rheology, texture, freeze--thaw stability of high amylose corn starch, waxy corn starch and normal corn starch were studied. The results showed that little differences were found during three kind of corn starch, high amylose corn starch had higher consistency on particle size distribution, the viscosity of waxy corn starch paste was significantly higher than the other two corn starch. The normal corn starch paste freeze-thaw stability was higher than high amylose corn starch and waxy corn starch. The application provided useful information for the corn starch industry. |
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| Keywords: | starch rheology texture freeze-thaw stability |
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