摘要
采用发酵法制备脚板薯淀粉,分析了其淀粉颗粒粒度、淀粉糊透明度及凝沉性等理化性质,并对淀粉质量浓度、糊化pH、温度、不同介质及其浓度对淀粉糊流变特性的影响进行了分析。结果表明:脚板薯淀粉得率为15.2%,纯度为97.6%;淀粉平均粒度为18291.5nm,淀粉糊透光率为27.92%,其凝沉时间短;淀粉糊黏度随着淀粉浓度的增加而增加,随着糊化温度的增加而减小;在酸性条件下,淀粉糊黏度随着糊化pH增加而减小,pH到达8时,黏度达最大值,后随碱性的增强淀粉糊黏度下降。加入食盐、氯化钙和蔗糖均可提高淀粉糊的黏度,且在相同的剪切速率下,淀粉糊黏度随着蔗糖添加量的增大而增大。
Dioscorea alataLirm, sp starch was prepared by fermentation.The particles size of starch, transparency and retrogradation of starch paste were measured. Meanwhile, the effects of the concentration of starch, gelatinization pH, temperature, different mediums and their concentrations on the rheological properties of the starch past were also analyzed.The results showed that： the yield, purity and average particle size of Dioscorea alataLirm.sp starch were 15.2% ,97.6%, 18291.5nm respectively.The transparency of starch past was 27.92% and its time for retrogradation was short. The viscosity of Dioscorea alataLirm, sp starch paste increased with its concentration,and decreased with temperature.In acidic conditions,the starch paste viscosity decreased with pH of gelatinization.When the value of pH was 8,the viscosity reached the maximum,then the viscosity decreased as the alkalinity of the starch paste enhanced.The viscosity of Dioscorea alataLirm, sp starch paste increased by adding salt,calcium and sucrose.In same shear rate,viscosity of starch paste increased with the addition of sucrose.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第1期122-125,共4页
Science and Technology of Food Industry
关键词
脚板薯淀粉
淀粉糊
流变特性
Dioscorea alataLirm, sp starch
starch paste
rheological properties
