摘要
对油莎豆羧甲基淀粉糊的性质进行了详细的研究,包括热糊及冷糊粘度的稳定性、冻融稳定性、透明度、pH及电解质(NaCl)和非电解质(蔗糖)对淀粉糊粘度的影响。试验结果表明,油莎豆淀粉经羧甲基化后,热糊和冷糊均具有较好的稳定性,在pH=5～7范围内,羧甲基淀粉糊有较高的粘度。电解质(NaCl)对油莎豆羧甲基淀粉糊粘度有显著影响,非电解质(蔗糖)对其粘度影响较小。油莎豆羧甲基淀粉具有易糊化、粘度高、冻融稳定性好和透明度高的特点。
The physico-chemical characteristics of carboxymethyl cyperus starch have been studied in detail in this thesis.Studies and analysis include the following:the stability of hot and cold paste;the freeze -thaw ing stability and transparancy;the effect of pH,cane sug ar and sodium chloride on the viscosity.The results indicated that the cyperus carboxymethylated starch had better stability of cold and hot paste and when pH =5～7,it had hig her viscosity.Addition of sodium chloride to the paste produced obvious effect on its paste viscosity,and the addition of cane sug ar produced little effect.Cyperus carboxymethlated starch had g ood properties of easier g elatinization,the hig her viscosity,better freeze -thaw ing stability and hig her transparancy.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第7期27-29,共3页
Science and Technology of Food Industry
