摘要
通过对莲子淀粉糊溶解度、膨胀度、粘度、透光率、凝沉性质和冻融稳定性等特性进行系统研究,以期为莲子的深加工提供理论基础。试验结果表明:莲子淀粉的溶解度较低,膨润力接近甘薯淀粉,属限制型膨胀淀粉;莲子淀粉糊的透明度较低(10.4%),凝沉速度较快,在酸性或碱性条件下凝沉速度减缓;其凝胶具有较强的冻融稳定性和较低的凝胶强度;布拉班德粘度曲线显示,莲子淀粉的糊化温度较高达77.1℃,热稳定性好,凝沉性强,冷粘度稳定性差。
In this paper, the solubility, turgidity, viscosity, transmittance, retrogradation, freeze-thaw stability of the LotusTseed starch pastes were studied, in order to provide theoretical basis of deep processing of Lotus-seed. The results showed that the Lotus-seed starch which solubility was low, the turgidity was closed to sweet potato starch, belong to a restrictive swelling starch. Lotus-seed starch pastes has a lower transparency （10.4%）, and faster condensation speed which decreased at acidic or alkaline condition. The gel of Lotus-seed starch has stronger freeze-thaw stability and lower gel strength. According to Brabender viscosity curve, the lotus-seed starch has a higher gelatinization temperature （77.1℃）, better thermostability, stronger retrogradation, and weaker cold viscosity stability.
出处
《中国农学通报》
CSCD
北大核心
2009年第18期74-78,共5页
Chinese Agricultural Science Bulletin
关键词
莲子
淀粉
糊化
特性
lotus-seed, starch, gelatinization, characteristic
