荸荠淀粉糊粘度特性研究

doi:10.7506/spkx1002-6630-200909023

食品科学 ›› 2009, Vol. 30 ›› Issue (9): 99-102.doi: 10.7506/spkx1002-6630-200909023

荸荠淀粉糊粘度特性研究

游曼洁，赵力超*，张茜，陈晓

华南农业大学食品学院

收稿日期:2008-08-11 修回日期:2008-12-23 出版日期:2009-05-01 发布日期:2010-12-29
通讯作者: 赵力超 E-mail:zlc@scau.edu.cn

Study on Viscosity Properties of Starch Paste of Chinese Water Chestnut

YOU Man-jie ZHAO Li-chao* ZHANG Xi CHEN Xiao

College of Food Science, South China Agricultural University, Guangzhou 510642, China

Received:2008-08-11 Revised:2008-12-23 Online:2009-05-01 Published:2010-12-29
Contact: ZHAO Li-chao E-mail:zlc@scau.edu.cn

摘要/Abstract

摘要：

测定了荸荠淀粉糊的Brabender 黏度曲线，利用NDJ-8S数字显示黏度计研究了淀粉乳浓度、pH值、增稠剂、糖、盐等因素对荸荠淀粉糊黏度的影响以及荸荠淀粉糊的流变性。实验结果表明，荸荠淀粉糊化温度低，峰值黏度大，冷稳定性优良，不易发生老化，但热稳定性差。荸荠淀粉糊的黏度随淀粉浓度增加而呈幂次方上升；酸使糊黏度下降，碱使糊黏度上升；黄原胶与魔芋胶均使淀粉糊的黏度增加；葡萄糖和蔗糖对糊黏度的影响呈现先上升后下降的趋势；NaCl与CaCl2均能降低淀粉糊的黏度。荸荠淀粉糊属于非牛顿假塑性流体。

关键词: 荸荠, 淀粉糊, 粘度

Abstract:

Brabender viscosity curve of Chinese water chestnut paste was determined. The effects of concentration, pH value, thickeners, sugars and salts on viscosity and rheological properties of Chinese water chestnut starch paste were investigated with NDJ-8S digital display viscometer. The results showed that Chinese water chestnut starch paste had low gelatinization temperature, high viscosity at peak and good cold stability. The starch paste was difficult to retrogradation while with poor thermal stability. The viscosity of starch paste increased with the rising concentration and pH value. Xanthan gum and konjak gum could increase its viscosity while glucose and sucrose showed different pattern with the viscosity first increasing and later decreasing. NaCl and CaCl2 could reduce its viscosity. Chinese water chestnut starch paste proved to belong to non-Newtonian pseudoplastic fluid.

Key words: Chinese water chestnut, starch paste, viscosity

中图分类号:

TS231

游曼洁，赵力超*，张茜，陈晓. 荸荠淀粉糊粘度特性研究[J]. 食品科学, 2009, 30(9): 99-102.

YOU Man-jie ZHAO Li-chao* ZHANG Xi CHEN Xiao. Study on Viscosity Properties of Starch Paste of Chinese Water Chestnut[J]. FOOD SCIENCE, 2009, 30(9): 99-102.

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荸荠淀粉糊粘度特性研究

Study on Viscosity Properties of Starch Paste of Chinese Water Chestnut

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