摘要
采用快速黏度仪研究谷朊粉添加量及食盐、蔗糖、食用碱等食品成分对谷朊粉-薯类淀粉复合体系糊化特性的影响。结果表明,谷朊粉影响马铃薯淀粉、甘薯淀粉、木薯淀粉的糊化特性,谷朊粉对3种薯类淀粉的糊化温度影响不显著。随谷朊粉添加量的增加,谷朊粉-薯类淀粉的峰值黏度、谷值黏度、最终黏度、衰减值、回生值均降低。谷朊粉显著增加薯类淀粉糊的稳定性,适当抑制薯类淀粉的回生。食品成分影响谷朊粉-薯类淀粉复合体系糊化特性,上述食品成分能提高谷朊粉-马铃薯淀粉糊的稳定性,但不影响其凝胶性;不影响谷朊粉-甘薯淀粉糊的稳定性和凝胶性;能提高谷朊粉-木薯淀粉糊的稳定性,对其凝胶性无显著影响。
The pasting properties of the gluten-tuber starch mixture were measured with Rapid Viscosity Analyser with addition of wheat gluten,salt,sucrose,and edible alkali.The results showed that the peak viscosity,holding viscosity,final viscosity,setback and breakdown value of gluten-tuber starch mixture were decreased with addition of gluten,which indicated that the thermostability was increased and retrogradation was decreased.Food additives had some effects on the properties of gluten-tuber starch.The thermostability of gluten-potato starch was increased by food additives.The thermostability and gel properties,of gluten-sweet potato starch were not affected with addition of gluten.The thermostability of gluten-tapioca starch was increased by food additives,while the gelatinization of gluten-tapioca was uninfluenced by food additives.
出处
《青岛农业大学学报（自然科学版）》
2012年第1期60-64,共5页
Journal of Qingdao Agricultural University(Natural Science)
基金
山东省高等学校优秀青年教师国内访问学者项目经费资助
