| 微波对马铃薯淀粉特性影响的研究 |
| |
| 引用本文： | 谢岩黎,张杰,吴晓云,雷婷婷. 微波对马铃薯淀粉特性影响的研究[J]. 食品科技, 2010, 0(2) |
| |
| 作者姓名： | 谢岩黎 张杰 吴晓云 雷婷婷 |
| |
| 作者单位： | 河南工业大学粮油食品学院; |
| |
| 基金项目： | 郑州市科技攻关计划项目(0910SGYS34370-4); 河南省教育厅自然科学基础研究计划项目(2009B550001) |
| |
| 摘 要： | 采用DM2500P偏光显微镜、NDJ-5S黏度仪、RVA研究微波处理对马铃薯淀粉的特性的影响。结果表明:原淀粉颗粒呈椭圆形,而微波作用后的淀粉的颗粒结构被破坏,外形为不规则颗粒、纤维状;马铃薯原淀粉糊和微波淀粉的表观黏度随剪切速率的增大而降低,呈剪切稀化现象;微波淀粉的剪切应力和剪切速率的变化呈正相关;马铃薯原淀粉的糊化温度为64.5℃,峰值黏度是11491cp,保持黏度为3105cp,最终黏度是3653cp;微波马铃薯淀粉的RVA糊化黏度曲线中未出现明显的峰值黏度,微波淀粉保持黏度为232.00cp,最终黏度是578.00cp。
|
| 关 键 词： | 微波 马铃薯淀粉 糊化温度 |
Effects of microwave on the properties of potato starch |
| |
| XIE Yan-li,ZHANG Jie,WU Xiao-yun,LEI Ting-ting. Effects of microwave on the properties of potato starch[J]. Food Science and Technology, 2010, 0(2) |
| |
| Authors: | XIE Yan-li ZHANG Jie WU Xiao-yun LEI Ting-ting |
| |
| Affiliation: | XIE Yan-li,ZHANG Jie,WU Xiao-yun,LEI Ting-ting (School of Food Science , Technology,Henan University of Technology,Zhengzhou 450052) |
| |
| Abstract: | The effects of microwave on the properties of potato starch was studied using DM2500P polarimeter microscope, NDJ-5S viscometer and RVA. The results showed that the native potato starch was oval, but starch by microwave process was irregular and fibrous; The apparent viscosity of native potato starch and potato starch by microwave process was reduced with the increasing of shear rate, presenting the shear thinning. The stress of potato starch by microwave process was positive relationship with the shear rat... |
| |
| Keywords: | microwave potato starch gelatinization temperature |
| 本文献已被 CNKI 等数据库收录！ |
|
