摘要
凝沉特性是淀粉的重要性质,对六种淀粉在不同介质中的凝沉特性进行了研究,包括透明度、沉降积以及冻融析水率的测定。结果发现:糯性淀粉的凝沉性较小,在含酸、碱、盐、糖的淀粉糊中均表现出了良好的凝沉稳定特性;在非糯性淀粉中马铃薯淀粉表现出了较好的凝沉稳定特性,但抗盐性较差;碱性条件下淀粉的凝沉稳定性较好,酸、盐、糖存在对不同淀粉表现出了不同影响。
The property of retrogradation played an important role in application of starch. The property of retrogradation of six kinds of starch in different medium were studied, through determining transparency, volume of sedimentation, and volume of water released after 2 freeze-thaw cycles. The result showed that the property of retrogradation of waxy starch which appears high stability in the medium containing HC1, NaOH, NaC1, and cane sugar is more weaker than others studied ; in non-waxy starch, potato starch appeared more stable, however, it could not resist 5% NaC1; all the starch studied is stable in the medium containing NaOH, and the property of retrogradation of different starch paste containing HC1, NaC1, and cane sugar varied to some extent.
出处
《粮油食品科技》
2005年第6期46-48,共3页
Science and Technology of Cereals,Oils and Foods
关键词
淀粉糊
凝沉特性
介质
starch paste
property of retrogradation
medium
