摘要
采用偏光显微镜、分光光度计、旋转粘度计等分析仪器 ,对青冈属淀粉糊特性进行了较详细的研究。试验结果表明 ,糊化温度分别为云山青冈淀粉 67.0～ 76.5℃、大叶青冈淀粉64.5～ 75 0℃ ,细叶青冈淀粉 65 5～ 75 0℃。青冈属淀粉糊具有酶解率偏低、透明度低、凝沉稳定性较强、冻融稳定性很好的特性。在 pH值 6 0～ 8 0范围内青冈属淀粉糊粘度较高 ,温度和转速对糊粘度有一定影响 。
The paste properties of Cyclobalanopsis starch have been studied by using analysis methods, such as polarizing microscopy,spectrophotometer and circumvolve viscosity analyzer etc The results indicated that the gelatinization temperatures are 63 5～74 5℃ of Cyclobalanopsis nubium starch,64 0～73 5℃ of Cyclobalanopsis jenseniana starch and 65 5～75 0℃ of Cyclobalanopsis myrsinaefolia starch,respectively Cyclobalanopsis starch has lower enzymatic hydrolyzation,lower clarity,stronger retrogradation and best freeze thaw stability In the pH value range of 6 0～8 0, Cyclobalanopsis starch has the higher viscosity Temperature and rotate speed to the pastes can produce some effects on the paste viscosity properties,and starch consistence has obvious effects on the paste viscosity properties
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第2期54-57,共4页
Food and Fermentation Industries
基金
湖南省自然科学基金重点资助项目(No 99JJ1 0 0 4 )
关键词
青冈属
淀粉
糊特性
Cyclobalanopsis, starch, paste property
