期刊论文

Wu, Weiguo

中文

中国粮油学报

1003-0174

2015

30

11

49-53

10.3969/j.issn.1003-0174.2015.11.009

湖南省高等学校“2011”协同创新中心项目（湘教通[2013]）448号)；

本校为第一且通讯机构

以3种不同处理方式(乳酸菌发酵、乳酸处理和湿热处理)对红薯淀粉进行改性,采用快速黏度测定仪(RVA)傅立叶红外光谱、电镜扫描仪和质构分析仪等仪器研究不同改性处理对红薯淀粉结构性质及粉条品质的影响。研究结果表明:与原淀粉相比,3种改性淀粉糊化特性的峰值黏度和衰减值有所降低,回生值都有不同程度的升高,淀粉分子结构的有序度也有不同程度的增加,除湿热处理淀粉的颗粒结构表面无明显变化,其他改性淀粉的颗粒结构表面有不同程度破坏。对3种改性淀粉与原淀粉粉条品质进行比较研究发现湿热处理淀粉所制粉条的断条率比原淀粉降低50%,硬度也由原来的2 437 g增加至3022 g,粉条的拉伸强度由原来的8...

Sweet potato starch has been modified with lactic acid bacteria fermentation, lactic acid treatment and heat-moisture treatment, respectively in the test of the paper. The structural properties and noodles properties were explored by rapid visco-analyser (RVA), Fu Liye infrared spectroscopy (FTIR), scanning electron microscopy (SEM), texture profile analysis (TPA) and other measurement. The results showed that in comparison with native starch, the three kinds of modified starch had the lower values of peak viscosity and breakdown, while the hig...