食品科学 ›› 2010, Vol. 31 ›› Issue (11): 87-90.doi: 10.7506/spkx1002-6630-201011019

• 基础研究 • 上一篇    下一篇

慈菇淀粉糊特性研究

赵力超,伍颖华,刘 欣,梁晓婷   

  1. 华南农业大学食品学院
  • 收稿日期:2009-09-07 修回日期:2010-01-16 出版日期:2010-06-01 发布日期:2010-12-29
  • 通讯作者: 伍颖华 E-mail:wuyinghua1208@163.com

Study on Properties of Arrowhead Starch Paste

ZHAO Li-chao WU Ying-hua LIU Xin LIANG Xiao-ting   

  1. College of Food Science, South China Agricultural University, Guangzhou 510642, China
  • Received:2009-09-07 Revised:2010-01-16 Online:2010-06-01 Published:2010-12-29
  • Contact: WU Ying-hua E-mail:wuyinghua1208@163.com

摘要:

对慈菇淀粉糊与马蹄、绿豆、马铃薯、豌豆、玉米和木薯淀粉糊凝沉性和冻融稳定性进行比较,研究不同条件对慈菇淀粉糊黏度和透明度的影响。结果表明:慈菇淀粉糊凝沉速率较低,介于马蹄与木薯淀粉之间;冻融稳定性与木薯淀粉相似;在微酸和微碱条件下,慈菇淀粉糊的透明度下降,在强酸和强碱条件下,透明度上升;在低pH值时,淀粉糊黏度下降,pH>7时,淀粉糊黏度上升;蔗糖和葡萄糖能增大淀粉糊的黏度,也能提高其透明度,而NaCl与CaCl2对其淀粉糊黏度和透明度的作用则相反;随剪切时间延长,其表观黏度减小,这表明慈菇淀粉糊属于典型的非牛顿假塑性流体。

关键词: 慈姑, 淀粉糊, 粘度, 透明度

Abstract:

In this paper, it describes the physicochemical properties such as retrogradation, frozen-thaw stability, transparency and viscosity of arrowhead starch paste. The results indicated that arrowhead starch paste had lower sedimentation velocity, which was between chestnut starch paste and cassava starch paste. The frozen-thaw stability of arrowhead starch paste was similar to that of cassava starch paste. Exposure to strong acid or strong alkali resulted in a higher transparency of arrowhead starch paste, whereas there was an opposite change in the media of weak acid or weak alkali. A higher viscosity of arrowhead starch paste was observed in the range of pH 7-11. Sucrose and glucose could increase the viscosity as well as the transparency of arrowhead starch paste; however, NaCl and CaCl2 exhibited an opposite effect. Moreover, increasing concentration of arrowhead starch paste resulted in a higher viscosity; whereas longer length of shearing time resulted in a lower viscosity. Therefore, arrowhead starch paste is a typical non-Newtonian pseudoplastic fluid.

Key words: arrowhead, starch paste, viscosity, transparency

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