摘要
研究了氯化钠、蔗糖、单甘酯对山药淀粉老化度和冻融稳定性的影响,结果表明山药淀粉的老化度随氯化钠浓度的增大而有所增大,随蔗糖浓度、单甘酯浓度的增大而有所减小;山药淀粉的冻融稳定性随氯化钠浓度、蔗糖浓度、单甘酯浓度的增大而改善,氯化钠、蔗糖、单甘酯对山药淀粉的冻融稳定性有促进作用。
Study the effect of sodium chloride,sucrose and monoglyceride on retrogradation degree and freeze-thaw stabilization of yam starch.The results showed that the retrogradation degree increased with the increase of concentration of sodium chloride and decreased with the increase of sucrose concentration and monoglyceride concentration.Sodium chloride,sucrose and monoglyceride could improve the freeze-thaw stabilization of yam starch.
出处
《食品工业》
北大核心
2012年第2期104-106,共3页
The Food Industry
基金
河南省教育厅自然科学研究计划项目(项目编号:2011A550015)
关键词
山药淀粉
老化度
冻融稳定性
yam starch
retrogradation degree
freeze-thaw stabilization
