马铃薯凝胶淀粉的理化特性研究

通过与玉米淀粉和马铃薯淀粉相比较,系统研究了马铃薯凝胶淀粉的理化特性,包括:粘度的测定;热糊与冷糊的稳定性;不同pH值及电解质(NaCl)和非电解质(蔗糖)存在下的粘度曲线;凝胶强度;冻融稳定性. 结果表明:马铃薯凝胶淀粉比天然淀粉具有优良的热糊与冷糊的稳定性,电解质(NaCl)和非电解质(蔗糖)的存在,对马铃薯凝胶淀粉的热糊与冷糊的稳定性基本上无影响,凝胶强度高,冻融稳定性好,尤其是耐酸性能强,可作为凝胶剂而广泛应用于各种食品加工体系。

Study on Physico - chemical Characteristics of Potato Gelatin Starch

By comparison between corn starch and potato starch, the physico-chemical characteristics of potato gelatin starchhave been studied in detail in the following categories: the viscosity determination; the stability of hot paste and cold paste; thestarch pastes viscosity and gel strength under different concentration of electrolyte (NaCl) and anelectrolyte (sucrose), as wellunder different pH. The results indicated that the potato gelatin starch had better stability in hot and cold paste compared withthat of potato starch ,while the existence of electrolyte (NaCl) and anelectrolyte (sucrose) affected the stability of the pasteonly a little. Hence,with the characteristics of strong gel strength is strong and better freezing stability, particularly underacidic conditions, the potato gelatin starch could be widely used in food industry.