摘要
对比了马铃薯、红薯和木薯淀粉的糊化、流变及凝胶特性。当浓度从5%增至10%时,3种薯类淀粉的峰值黏度增加2~7倍。马铃薯淀粉糊的触变性最强;在50~95℃范围内,马铃薯淀粉糊的动态黏弹性高于红薯和木薯淀粉糊。马铃薯淀粉凝胶的硬度和胶黏性最高,红薯淀粉凝胶的弹性最大;3种淀粉的凝胶都呈网络结构,网孔大小为20~350μm;马铃薯淀粉凝胶的网孔轮廓最为清晰紧凑。
The pasting, rheological and gel properties of potato, sweet potato and tapioca starches were compared. When the starch concentration increased from 5% to 10%, the peak viscosities of three tuber starches increased by 2-7 times. Potato starch showed the most significant thixotropic property. The viscoelasticity of potato starch was higher than that of sweet potato and tapioca starches within 50-95 ℃. Potato starch gel showed the highest hardness and adhesiveness, sweet potato starch gel showed the highest springiness. All three starch gels showed network structure, the sizes of holes were 20-350 μm. The hole-shape of potato starch gel was the most distinct and compact.
出处
《粮食与油脂》
北大核心
2017年第4期25-29,共5页
Cereals & Oils
基金
国家自然科学基金项目(31371786)
陕西省科学技术厅农业攻关项目(2011K01–17)
关键词
薯类淀粉
糊化特性
流变特性
凝胶特性
tuber starch
pasting property
rheological property
gel property
