摘要
首次对苦槠淀粉物理特性进行了研究。研究表明,苦槠淀粉的外观形貌多为椭圆形,加入NaCl或蔗糖可提高苦槠淀粉糊的透明度、凝沉性,降低冻融稳定性,吸水增重比为15.5%,平均粒径为10μm,淀粉糊为假塑性流体。实验研究建立了苦槠淀粉流变模型为τ=46.259×γ0.1132,测得淀粉糊的硬度为118.5g,粘着力为-49.5g,与玉米淀粉糊相比,其硬度较小,粘着力相近。
The physical properties of Castanopsis Sclerophylla starch were studied, The granular appearance of Castanopsis Sclerophylla starch was elliptical mostly. Its light permeate ratio and sediment volume were improved and freeze-thaw water-separate ratio was reduced by adding NaCI or sucrose. Its gain ratio was 15.5%, the average diameter of particles was about 10μm. Castanopsis Sclerophylla starch paste was pseudoplastic. A rheology model of Castanopsis Sclerophylla starch past was constructed as τ= 46.259 ×γ0.1132. The hardness of Castanopsis Sclerophylla starch past was 118.5g and the adhesive force was -49.5g, Comparison between Castanopsis Sclerophylla starch past and corn starch paste, the hardness of Castanopsis Sclerophylla starch past was less than corn starch paste, the adhesive force of them were similar.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第8期121-124,共4页
Science and Technology of Food Industry
基金
国家科技型中小企业技术创新基金(07C26213601532)
教育部长江学者和创新团队发展计划项目(IRT0540)
关键词
苦槠淀粉
粒度分布
流变模型
质构曲线
Castanopsis Sclerophylla starch
granularity distribution
rheology model
gel texture
