摘要
分析比较了快速黏度分析仪和旋转流变仪在薯类、豆类和谷类淀粉黏度性质测定方面的差异.结果显示：与快速黏度分析仪的测定值相比,旋转流变仪测得的不同淀粉糊化温度值低1℃～8℃,不同淀粉峰值黏度值高0～335cP.两种仪器的测定结果与变温速率的关系一致：变温速率大,测得的淀粉糊化温度和峰值黏度高;变温速率小,测得的淀粉糊化温度和峰值黏度低.由此可知,淀粉的黏度特性不仅与淀粉的种类有关,还与测试的仪器以及测试的条件有很大的关系.因此,在进行淀粉黏度测定时,需要将淀粉种类、测试仪器以及测试条件综合起来考虑以确保讨论结果更科学.
Pasting properties of tuber,legume and cereal starches were determined and compared by using rapid viscosity analyzer（RVA）and rotational rheometer,respectively.The pasting temperatures and the peak viscosities of different starches obtained by rotational rheometer were 1 ℃～8 ℃ lower and 0～335cP higher than those by RVA,respectively.For these two kinds of instruments,the relationship between the results and the cooking（heating/cooling）rate is consistent：the pasting temperature and the peak viscosity were higher when measured at higher cooking rate.It can be seen that starch pasting properties were related not only to type of starch,but also to instrument and testing condition.Therefore,it is more scientific to consider these three factors together in the discussion of results.
出处
《陕西科技大学学报（自然科学版）》
2016年第2期118-122,共5页
Journal of Shaanxi University of Science & Technology
基金
国家自然科学基金项目(31371786)
陕西农产品加工技术研究院科研计划项目(NYY-090101)
关键词
快速黏度分析仪
旋转流变仪
淀粉
黏度
rapid viscosity analyzer
rotational rheometer
starch
viscosity
