| 多糖胶对木薯淀粉糊冻融稳定性影响 |
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| 引用本文： | 周子丹,罗志刚,王颖. 多糖胶对木薯淀粉糊冻融稳定性影响[J]. 粮食与油脂, 2011, 0(9): 18-21 |
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| 作者姓名： | 周子丹 罗志刚 王颖 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 广东省科技攻关项目(2008B021100016;2009B020312006) |
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| 摘 要： | 为揭示多糖胶与淀粉之间产生协同作用机理,采用Branbender粘度计和扫描电子显微镜探讨四种多糖胶对木薯淀粉糊性质影响.结果表明,瓜尔胶使木薯淀粉糊起始糊化温度降低,而峰值粘度、崩解值和回生值及终值粘度都有显著提高；海藻酸钠对木薯淀粉糊峰值粘度和崩解值有明显提高,并在一定程度上降低糊的起始糊化温度；魔芋胶和阿拉伯胶使...
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| 关 键 词： | 木薯淀粉 多糖胶 冻融稳定性 |
Effect of polysaccharide gums on freeze-than stability of tapioca starch paste |
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| ZHOU Zi-dan,LUO Zhi-gang,WANG Ying. Effect of polysaccharide gums on freeze-than stability of tapioca starch paste[J]. Cereals & Oils, 2011, 0(9): 18-21 |
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| Authors: | ZHOU Zi-dan LUO Zhi-gang WANG Ying |
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| Affiliation: | ZHOU Zi-dan,LUO Zhi-gang,WANG Ying(College of Light industry and Food Science,South China University of Technology,Guangzhou510640,China) |
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| Abstract: | In order to reveal the synergy principle between polysaccharide gum and starch,the effectsof polysaccharide gum on the properties of tapioca starch paste were investigated by Branbenderviscometer and scanning electron microscope.The results indicated that the addition of guar gumobviously increases the peak,breakdown,setback value and final viscosities of native tapioca starch,but decreases the gelatinization.Sodium alginate effectively increases the peak and setback value,decreases the gelatinization to a ... |
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| Keywords: | tapioca starch polysaccharide gum freeze-than stability |
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