摘要
利用快速黏度分析仪(RVA),研究淀粉质量分数、蔗糖质量分数、食盐质量分数、p H及转速对凉薯淀粉糊化特性的影响。结果表明:随淀粉质量分数的增大,淀粉的糊化温度降低,峰值黏度、谷值黏度、最终黏度增大,热稳定性先减弱后增强,凝胶性、凝沉性逐渐增强;随蔗糖质量分数的增大,淀粉糊化温度逐渐增大,峰值黏度、谷值黏度先增大后减小,热稳定性先增强后减弱,凝胶性、凝沉性逐渐增强;随食盐质量分数的增大,淀粉糊化温度增大,峰值黏度、谷值黏度、最终黏度逐渐降低,热稳定性、凝沉性先增强后减弱,凝胶性先减弱后增强;在酸性条件下,淀粉糊化温度较高,热稳定性、凝胶性、凝沉性稍强,在碱性条件下,峰值黏度、谷值黏度、最终黏度较高;随着转速的增大,淀粉糊化温度逐渐降低,峰值黏度、谷值黏度、最终黏度先增大后减小,热稳定性、凝沉性逐渐增强,凝胶性逐渐减弱。
The RVA was used to study the influences of starch content, sucrose coment, salt content, pH and rotation speed on pasting properties of yam bean starch. The results showed that with the increase of starch content, pasting temperature decreased, peak viscosity, trough viscosity and final viscosity increased, thermal stabilities first decreased and then increased, gelling and settling capabilities enhanced. With the increase of sucrose content, pasting temperature increased, peak viscosity, trough viscosity and final viscosity first increased and then decreased, thermal stabilities increased at first and then decreased, gelling and settling capabilities strengthened. With the increase of salt contem, pasting temperature increased, peak viscosity, trough viscosity and final viscosity decreased, thermal stabilities and settling capabilities first increased and then decreased, gelling capabilities first decreased and then increased. In acid conditions, pasting temperature, thermal stabilities, gelling and settling capabilities were higher. In alkaline conditions peak viscosity, trough viscosity and final viscosity were higher. With the increase of rotation speed, pasting temperature and gelling capabilities decreased, peak viscosity, tough viscosity and final viscosity increased at first and then decreased, thermal stabilities and settling capabilities increased.
出处
《粮食与油脂》
北大核心
2017年第4期38-41,共4页
Cereals & Oils
