摘要
采用偏光显微镜、分光光度计、旋转粘度计等现代分析仪器 ,对锥栗和茅栗淀粉糊特性进行了较详细的研究。结果表明 ,锥栗和茅栗淀粉的糊化温度分别为 6 3.5℃～ 74 .5℃和 6 4.0℃～ 73.5℃ ;锥栗和茅栗淀粉糊具有酶解率较高、透明度低、凝沉稳定性强、冻融稳定性很差的特性 ;在pH值 6 .0～ 8.0范围内锥栗和茅栗淀粉糊粘度较高 ,温度和转速对糊粘度有一定影响 ,浓度对糊粘度有较显著影响。
The paste properties of Castanea starch have been studied by using modern analysis methods such as polarizing microscopy,spectrophotometer and circumvolve viscosity analyzer,etc.The results indicated that the gelatinization temperature was 63.5℃～74.5℃ for Castanea henryi starch' and 64.0℃～73.5℃ for Castanea sequinii starch.Both Castanea starches performed high enzymatic hydrolyzation,low clarity,strong retrogradation and bad freeze-thaw stability.In the pH value range of 6.0～8.0,both showed higher viscosity.Temperature and rotate speed to the pastes produced some effects on the paste viscosity;and the starch consistence obviously affected the paste viscosity.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2003年第4期52-54,58,共4页
Journal of the Chinese Cereals and Oils Association
基金
湖南省自然科学基金重点项目 (编号 99JJ1 0 0 4 )
