摘要
为研究食品添加剂对玉米淀粉糊特性的影响,采用Brabender黏度仪测定玉米淀粉在添加不同量的碳酸钠、明矾、食盐和蔗糖后的黏度曲线,结果表明:四种添加剂均使淀粉的糊化温度升高。随着碳酸钠和明矾添加量的增加,淀粉糊的峰值黏度、崩解值显著升高,消减值、回生值和最终黏度降低,淀粉糊的热稳定性、凝胶性降低,凝沉性增强;而蔗糖和食盐的加入使淀粉的崩解值降低,增强了淀粉糊的热稳定性。碳酸钠和明矾对糊化特性影响较大,蔗糖和食盐的影响较小。
To discuss the viscosity property of cornstarch paste and its influencing factors,the property parameters of cornstarch under different media,namely sodium carbonate,alum,salt or sucrose,were measured by Brabender viscometer.Results：all the four additives increase the gelatinization temperature of cornstarch.With the concentration of sodium carbonate or alum increasing,the peak viscosity and breakdown increase significantly,but setback,consistence and final viscosity decrease,gelling and gel thermal stability decline,and retrogradation increases.With salt or sucrose adding,breakdown decreases,but thermal stability increases.Sodium carbonate and alum have significant influence on the paste property of cornstarch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2010年第3期37-39,共3页
Journal of the Chinese Cereals and Oils Association
基金
河南农业大学博士基金(30300111)
关键词
玉米
淀粉
黏度
糊特性
corn starch viscosity paste property
