| 银杏淀粉流变特性的初探 |
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| 引用本文： | 王琴,陈文青,温其标. 银杏淀粉流变特性的初探[J]. 食品科学, 2006, 27(9): 93-96 |
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| 作者姓名： | 王琴 陈文青 温其标 |
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| 作者单位： | 仲恺农业技术学院轻工食品学院； 华南理工大学轻工与食品学院 |
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| 摘 要： | 本文对银杏淀粉的流变特性进行初步研究。研究结果表明,银杏淀粉糊的表观粘度随浓度增加而增大,随温度下降而升高;其淀粉糊溶液属于非牛顿流体,并具有一定地触变性;1.0%银杏淀粉糊凝沉性比玉米淀粉糊沉降要快,沉降积为30%(V/V);且6.0%银杏淀粉凝胶的破裂强度是1.801N,凝胶的弹性模量为0.181×105N/m2。
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| 关 键 词： | 银杏 淀粉糊 粘度 流变特性 |
| 文章编号： | 1002-6630（2006）09-0093-04 |
| 收稿时间： | 2005-10-25 |
| 修稿时间： | 2005-10-25 |
Primary Study on Rheological Property of Ginkgo bilobal L. Starch |
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| WANG Qin,CHEN Wen-qing,WEN Qi-biao. Primary Study on Rheological Property of Ginkgo bilobal L. Starch[J]. Food Science, 2006, 27(9): 93-96 |
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| Authors: | WANG Qin CHEN Wen-qing WEN Qi-biao |
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| Affiliation: | 1.College of Light Industry and Food, Zhongkai University of Agriculture and Technology, Guangzhou 510225, China; 2.College of Light Industry and Food, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | The rheological properties of Ginkgo biloba L. starch (GBLS) were primary studied. The results showed that the apparent viscosity of Ginkgo biloba L. starch paste solution is higher when the concentration increases and heating temperature decreases. Their starch paste property is in accordance with the Not-Newton fluidity law, and being of a different degree of thixotropy. Comparing with the corn starch, the settling capacity of 1% Ginkgo biloba L. starch is faster, with the settle value 30%(V/V). The rupturing capacity and the modulus of elasticity of 6% Ginkgo biloba L. seed starch gelatin are 1.801N and 0.181×105N/m2 respectively. |
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| Keywords: | Ginkgo biloba L. starch paste viscosity rheological property |
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