期刊论文

中文

粮食与油脂

1008-9578

2017

30

4

38-41

10.3969/j.issn.1008-9578.2017.04.011

本校为第一机构

利用快速黏度分析仪（RVA）,研究淀粉质量分数、蔗糖质量分数、食盐质量分数、p H及转速对凉薯淀粉糊化特性的影响。结果表明:随淀粉质量分数的增大,淀粉的糊化温度降低,峰值黏度、谷值黏度、最终黏度增大,热稳定性先减弱后增强,凝胶性、凝沉性逐渐增强;随蔗糖质量分数的增大,淀粉糊化温度逐渐增大,峰值黏度、谷值黏度先增大后减小,热稳定性先增强后减弱,凝胶性、凝沉性逐渐增强;随食盐质量分数的增大,淀粉糊化温度增大,峰值黏度、谷值黏度、最终黏度逐渐降低,热稳定性、凝沉性先增强后减弱,凝胶性先减弱后增强;在酸性条件下,淀粉糊化温度较高,热稳定性、凝胶性、凝沉性稍强,在碱性条件下,峰值黏...

The RVA was used to study the influences of starch content, sucrose coment, salt content, pH and rotation speed on pasting properties of yam bean starch. The results showed that with the increase of starch content, pasting temperature decreased, peak viscosity, trough viscosity and final viscosity increased, thermal stabilities first decreased and then increased, gelling and settling capabilities enhanced. With the increase of sucrose content, pasting temperature increased, peak viscosity, trough viscosity and final viscosity first increased and then decreased, thermal stabilities increased at...