摘要
采用偏光显微镜、分光光度计、旋转粘度计等现代分析仪器,对栓皮栎淀粉糊特性进行了较详细的研究。结果表明,栓皮栎淀粉的糊化温度为66.5～77.5℃;栓皮栎淀粉糊具有酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性差的特性;在pH值6.0～8.0范围内栓皮栎淀粉糊粘度较高,温度和转速对糊粘度有一定影响,浓度对糊粘度有显著影响。
The paste properties of quercus variabilis starch have been studied by using modern analysis methods such as polarizing microscopy, spectrophotometer and circumvolve viscosity analyzer etc. The results indicated that the gelatinization temperature is from 66.5℃ to 77.5℃. Quercus variabilis starch has higher enzymatic hydrolyzation, lower clarity, stronger retrogradation and bad freeze-thaw stability. In the pH value range of 6.0～8.0, quercus variabilis starch has the higher viscosity. Temperature and rotate speed to the paste produce some effects on the paste viscosity properties, and starch consistence has obvious effects on the paste viscosity properties.
出处
《食品科技》
CAS
北大核心
2002年第12期16-18,共3页
Food Science and Technology
基金
湖南省自然科学基金重点项目"橡实淀粉主要理化功能特性的研究"
项目编号99JJ1004。
关键词
栓皮栎
淀粉糊
特性
quercus variabilis, starch, paste property
