摘要
利用布拉班德粘度计,DSC差示量热扫描和质构仪分析天然复合增韧剂SPS对大米凝胶特性的影响,以不同的SPS添加量设计实验。结果表明,SPS能降低大米糊的峰值粘度、低谷粘度、最终粘度和回生值。SPS能抗黏连,降低大米粘度并抑制淀粉老化,改善大米凝胶品质,SPS对大米凝胶特性的影响与其添加量成正比。
The effect of composite toughening agent SPS through different addition on the gelatinisation and retrogradation of rice was studied by Brabender Viscograph, DSC and Texture Analyser.The results showed that addition of SPS significantly decreased the peak,breakdown,final and setback viscosities of rice pasting.It could reduce the adhesiveness of rice while the rate and extent of retrogradation of rice gels were reduced efficiently.The effect was proportional to the addition of SPS.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第3期322-324,共3页
Science and Technology of Food Industry
基金
粤港关键领域重点突破项目(2008A024200005)
关键词
复合增韧剂SPS
大米
凝胶
老化
composite toughening agent SPS
rice
gelatinisation
retrogradation
