摘要
研究酸性电位水处理对马铃薯淀粉、红薯淀粉、玉米淀粉的物理、热力学及流变学等性质的影响。结果表明:(1)马铃薯淀粉、红薯淀粉和玉米淀粉的溶解度分别增加107%、139.7%和73%,膨润力分别增加11.65%、7.81%和8.72%,马铃薯淀粉与红薯淀粉的凝沉值分别增加35.2%、9.8%、而玉米淀粉的凝沉值降低6.07%,马铃薯与红薯淀粉的黏度分别降低74.2%、11.9%,而玉米淀粉的黏度增加2.01%;(2)差示扫描量热仪(DSC)测定结果表明马铃薯、红薯、玉米淀粉的起始糊化温度分别提高了17.8%、27.7%、42.8%,而热焓分别降低了31.7%、83.7%、42.8%;(3)酸性电位水处理影响淀粉的流变学性质,马铃薯、红薯淀粉的黏弹性模量增大;而玉米淀粉减小。
Effects of electrolyzed-oxidizing water （EOW） on physical thermodynamic and rheological proper-ties of potato starch（PS）, sweet potato starch（SPS） and corn starch（CS） were evluated. Results showed that：（1） solubility of PS, SPS, CS increased 107%, 139.7%and 73%respectively;swelling power of PS, SPS, CS increased 11.65%,7.81%and 8.72%respectively;retrogradation value of PS and SPS increased 35.2%and 9.8%respectively, and retrogradation value of CS decreased 6.07%;viscosity of PS and SPS decreased 74.2%and 11.9%respectively, and viscosity of CS increased 2.01%. （2） Measured results of Differential Scanning Calorimetry （DSC） showed that：initial gelatinization temperature of PS, SPS and CS increased 17.8%, 27.7%and 42.8 % respectively, and enthalpy of PS, SPS and CS decreased 31.7 %, 83.7 % and 42.8 %respectively;（3） EOW can affect rheological properties of strarch, that is viscoelastic modulus of PS and SPS increased, while that of CS decreased.
出处
《食品研究与开发》
CAS
北大核心
2017年第18期16-20,共5页
Food Research and Development
基金
河南省重大科技专项(141100110400)
关键词
淀粉
理化性质
流变性
酸性电位水
starch
physical property
rheological property
electrolyzed-oxidizing water
