摘要
文章主要研究海藻糖对马铃薯淀粉、小麦淀粉、玉米淀粉特性的影响,运用差示扫描量热仪(DSC)分析海藻糖对3种淀粉热焓特性、老化特性的影响。结果表明,海藻糖的加入可以提高淀粉糊的透明度和冻融稳定性,改善凝沉特性;DSC分析表明,加入海藻糖后淀粉的糊化温度提高,老化度降低。
The effects of trehalose on the properties of potato starch,wheat starch and corn starch are studied.Differential scanning calorimeter(DSC)is used to analyze the effects of trehalose on gelatinization enthalpy property and retrogradation property of three starches.The results show that the addition of trehalose could increase the transparency and freeze-thaw stability of starch paste,and improve the retrogradation property.DSC analysis indicates that the gelatinization temperature of starch increases and the retrogradation degree decreases after adding trehalose.
作者
金娃
陈威
李松原
赵凯
JIN Wa;CHEN Wei;LI Song-yuan;ZHAO Kai(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2021年第2期152-155,共4页
China Condiment
基金
2020年黑龙江省自然科学基金项目(LH2020C062)。
关键词
海藻糖
淀粉
热焓特性
老化特性
trehalose
starch
gelatinization enthalpy property
retrogradation property
