食品成分对淀粉糊性能的影响

用Ｂｒａｂｅｎｄｅｒ淀粉粘度仪研究分析了一些食品成分如食盐、蔗糖、柠檬酸以及琼脂等对玉米淀粉和玉米淀粉磷酸酯糊的粘度性质的影响，结果表明：柠檬酸、食盐、蔗糖、琼脂对玉米淀粉和玉米淀粉磷酸酯的粘度、老化都有影响。玉米淀粉经磷酸脂化后，老化速率减慢。食盐（浓度＜１％）、柠檬酸可减缓玉米淀粉的老化，却使酯化淀粉更易于老化。琼脂可以减缓玉米淀粉和玉米淀粉磷酸脂的老化，蔗糖却加速了这两种淀粉的老化。

The Influences of Some Food Ingredients on Pasting Characteristics of Starch

The influences of some food indredients, such as NaCl, sucrose,citric acid and agar upon the pasting characteristics of corn starch (CS) and corn starch phosphate monoester (CSPM) were investigated by using Brabender amylograph so as to know the influences of these on the retrogradation of starch. The result indicates that the pasting characteristic of CS and CSPM were affected by NaCl, sucrose, agar and critic acid. The retrogradation of CS was reduced by NaCl(<1%) and critic acid ,but the retrogradation of CSPM was accelerrate by them, the retrogradation of CS and CSPM was reduced by agar but accelerated by sucrose.