摘要
采用快速黏度分析仪(rapid viscosity analyzier,RVA)测定淀粉浓度、pH、蔗糖、柠檬酸、卡拉胶等对马铃薯淀粉糊化特性和凝胶特性的影响。结果表明:随着淀粉浓度的增加,马铃薯淀粉糊的热稳定性和凝沉性变差,凝胶性增强,容易回生;在pH7时马铃薯淀粉的热稳定性、凝沉性和凝胶性较差,马铃薯淀粉不易回生;添加蔗糖、卡拉胶、明矾、食盐或苯甲酸钠,马铃薯淀粉的热稳定性、凝沉性、凝胶性增强;添加柠檬酸后马铃薯淀粉的热稳定性和凝沉性增强,凝胶性减弱。
The gelationizaition and gel properties of the potato starch were measured with Rapid Viscosity Analyser under different concentration,pH,and with addition of sucrose,citric acid,carrageenin,alum and salt.The results showed that the thermostability and gel properties declined and retrogradation increased with the concentration of potato starch increasing.The thermostability,gel properties and retrogradation of potato starch decreased at pH 7.The thermostability,gel properties and retrogradation of potato starch increased with addition of sugar,carrageenin,alum,salt and sodium benzoate.The thermostability and gel properties of potato starch increase,while retrogradation decreased with addition of citric acid.
出处
《食品与机械》
CSCD
北大核心
2010年第3期22-27,共6页
Food and Machinery
关键词
马铃薯淀粉
糊化
凝胶
potato starch
gelationization properties
gel
