摘要
本实验采用快速黏度分析仪及流变仪对荞麦(甜荞、苦荞)淀粉糊化过程中的黏度和流变特性进行系统分析,并测定荞麦淀粉膨胀度、凝沉性、冻融稳定性、透光率等糊化特性。结果表明,荞麦淀粉(甜荞、苦荞)的糊化温度高于绿豆淀粉,低于大米淀粉和小麦淀粉。苦荞麦淀粉膨胀过程与绿豆淀粉相似,而甜荞淀粉与小麦淀粉相似;荞麦淀粉(甜荞、苦荞)糊透明性好;荞麦淀粉(甜荞、苦荞)冻融稳定性高于大米淀粉,低于小麦淀粉和绿豆淀粉;荞麦淀粉(甜荞、苦荞)糊具有较好的凝沉稳定性;荞麦淀粉糊属于非牛顿流体中的假塑性流体,其流变曲线符合Sisko方程。
The viscosity and the rheological properties of common and tartary buckwheat starches were analyzed using rapid viscosity analyzer and AR-G2 rheometer during the gelatinization, respectively. Meanwhile their swellability, retrogradation, freeze-thaw stability, and transparency were also measured. The results showed that the gelatinization temperatures of the two buckwheat starches were both higher than that of mung bean, but lower than those of rice and wheat starches; the expansion process of tartary buckwheat starch was similar to that of mung starch, while the expansion process of common buckwheat starch was similar to that of wheat starch; the transparency of buckwheat starch paste was higher than that of rice starch paste but lower than those of wheat and mung starch pastes; the freeze-thaw stability of buckwheat starch paste was higher than that of rice starch paste but lower than that of mang bean starch paste; buckwheat starch paste had nice retrogradation stability; and the apparent viscosity of buckwheat starch paste was found to be irreversible with an open-ended hysteresis loop, indicating buckwheat starch paste belongs to the pseudoplastic fluid in non-Newtonian fluids, whose rheological curve accords with Sisko equation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第13期48-51,共4页
Food Science
基金
上海市科委重点科技攻关项目(074905114)
国家自然科学基金项目(30850007)
关键词
淀粉
荞麦
糊化
starch
buckwheat
gelatinization
