摘要
以马铃薯淀粉、红薯淀粉、木薯淀粉为研究对象,测定此3种淀粉在不同浸泡温度和不同浸泡时间下的水分含量,研究淀粉在不同温度、不同时间条件下的吸水特性,探讨了影响马铃薯淀粉、红薯淀粉、木薯淀粉吸水性质的因素,并用Peleg方程计算了浸泡吸水常数K1和K2,确定了马铃薯淀粉、红薯淀粉及木薯淀粉的吸水动力学方程。结果表明,预测数据与试验数据有较好的一致性。因此,淀粉吸水动力学方程可为淀粉浸泡过程中的水分含量进行预测,为淀粉加工提供理论参考。
Taking potato starch,sweet potato starch and cassava starch as the research objects,the water content of these three starches at different soaking temperatures and different soaking times was determined,and the water absorption characteristics of starch under different temperature and different time conditions was studied.The factors affecting the water absorption characteristics of potato starch,sweet potato starch and cassava starch were discussed.The water absorption constants K1 and K2 of soaking were calculated using Peleg equation,and the water absorption kinetic equations of potato starch,sweet potato starch and cassava starch were determined.The results showed that the predicted data was in good agreement with the experimental data.Therefore,the starch water absorption kinetic equation could predict the moisture content during the starch soaking process and provide a theoretical reference for starch processing.
作者
刘子祯
余世锋
LIU Zi-zhen;YU Shi-feng(College of Food and Bioengineering,Qiqihar University,Qiqihar 161006,Heilongjiang,China)
出处
《粮食与油脂》
北大核心
2021年第3期12-16,共5页
Cereals & Oils
基金
黑龙江省教育厅基本业务专项(粮头食尾)(LTSW201707)
黑龙江省属高校基本业务专项(植物性食品加工技术特色学科专项)(YSTSXK201805)
黑龙江省教育厅省属高校科技成果研发培育项目(TSTAU-R2018007)。
关键词
淀粉
浸泡
动力学
预测
starch
soak
kinetics
prediction
