| 自然发酵对豌豆淀粉理化性质的影响 |
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| 引用本文： | 孙翠霞,夏明涛,孙庆杰.自然发酵对豌豆淀粉理化性质的影响[J].中国粮油学报,2012,27(5):22-26. |
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| 作者姓名： | 孙翠霞 夏明涛 孙庆杰 |
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| 作者单位： | 青岛农业大学食品科学与工程学院,青岛,266109 |
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| 摘 要： | 豌豆在35℃下分别自然发酵0、1、3、5 d,研究对豌豆淀粉的直链淀粉含量、透明度、溶解度、膨润力、黏度特性和质构特性等理化性质的影响。结果表明:随着发酵时间的延长,发酵液的pH从7下降到4.2,直链淀粉含量增加,透明度降低。自然发酵后豌豆淀粉的溶解度和膨润力均降低,发酵5 d后,糊化温度从73.05℃升高到83.55℃,峰值黏度从178.42 RVU降低到120.8 RVU,淀粉凝胶硬度从920.34 g降低到104.01 g。
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| 关 键 词： | 豌豆淀粉 自然发酵 理化性质 |
| 收稿时间： | 2011/7/27 0:00:00 |
| 修稿时间： | 2011/12/24 0:00:00 |
The effect of natural fermentation on the physicochemical properties of pea starch |
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| Xiong Liu
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Xia Mingtao
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Xue Lihua
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Sun Qingjie.The effect of natural fermentation on the physicochemical properties of pea starch[J].Journal of the Chinese Cereals and Oils Association,2012,27(5):22-26. |
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| Authors: | Xiong Liu Xia Mingtao Xue Lihua Sun Qingjie |
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| Affiliation: | Xiong Liu Xia Mingtao Xue Lihua Sun Qingjie (College of Food Science and Engineer Qingdao Agriculture University,Qingdao 266109) |
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| Abstract: | The pea starch was fermented at the temperature of 35 ℃ for 0 day,1 day,3 days and 5 days respectively.The physicochemical properties of pea starch by natural fermentation,such as the content of amylose,the transparency,solubility,swelling power,viscosity properties and texture properties were studied.The results showed that with the extension of natural fermentation time,the pH of pea fermentation liquor decreased from 7 to 4.2,the content of amylose increased,and the transparency of pea starch was lower.The solubility and swelling power of pea starch were lower when pea starch was naturally fermented.After 5 days,the gelatinization temperature of pea starch improved from 73.05 ℃ to 83.55 ℃,the peak viscosity decreased from 178.42 RVU to 120.8 RVU and the hardness decreased from 920.34 g to 104.01 g. |
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| Keywords: | pea starch natural fermentation physicochemical properties |
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