甘薯淀粉RVA测定程序初探

食品科学 ›› 2003, Vol. 24 ›› Issue (11): 26-30.

甘薯淀粉RVA测定程序初探

黄华宏, 陆国权, 舒庆尧, 朱玉球

浙江大学农业与生物技术学院，浙江林学院

出版日期:2003-11-15 发布日期:2011-12-13

Study on Testing Procedure of Rapid Visco Analyser for Sweet Potato Starch

HUANG Hua-Hong, LU Guo-Quan, SHU Qing-Yao, ZHU Yu-Qiu

1.College of Agriculture & Biotechnology,Zhejiang University;2.Zhejiang ForestryCollege

Online:2003-11-15 Published:2011-12-13

摘要/Abstract

摘要： 应用快速粘度仪(Rapid Visco-Analyser,RVA)研究了甘薯淀粉和全粉的糊化在不同测定条件下的表现。发现甘薯样品的RVA谱在很大大程度上受测定条件的影响,主要影响因素为:加热速率、95℃时的保持时间、结束温度保持时间以及剪切效应。另外起始温度保持0或1min时,样品最高粘度表现较高。加热时间一般在4min或6min时,样品最高粘度能获得最高值。冷却时间和结束温度主要影响最终粘度。冷却时间延长,样品最终粘度先升高后降低;而且随着结束温度降低,最终粘度表现递增。建议甘薯样品的RVA分析程序为:50℃保持1min,4min内加热至95℃,95℃保温5.5min,同样4min内冷却至50℃,并最终在50℃保持4min。

关键词: 甘薯, 淀粉, 全粉, 快速粘度仪, 糊化特性

Abstract: Three sweet potato starches and three sweet potato flours were assayed to a number of different RVA profiles.Significant difference in viscosities was observed with different RVA operating conditions. The most important factors causingthese variations were the heating rate, the holding time at 95℃, the final holding time and the shear thinning. In addition, the peakviscosities were kept at high level when initial holding time was zero or one minute. Otherwise the maximum peak viscosity wasshown with heating for 4min or 6min. The cooling time and the final temperature were important factors affecting the finalviscosity, but the desired conditions for them were dependent on attributes of instrument. A proposal for RVA procedure ofsweet potato samples is: to hold at least 1min at 50℃, to heat to 95℃ for 4min, to hold at 95℃ for 5.5min, to cool to 50℃ for4min, and to hold at 50℃ for 4min.

Key words: sweet potato, starch, flour, rapid visco-analyser, pasting properties

黄华宏, 陆国权, 舒庆尧, 朱玉球. 甘薯淀粉RVA测定程序初探[J]. 食品科学, 2003, 24(11): 26-30.

HUANG Hua-Hong, LU Guo-Quan, SHU Qing-Yao, ZHU Yu-Qiu. Study on Testing Procedure of Rapid Visco Analyser for Sweet Potato Starch[J]. FOOD SCIENCE, 2003, 24(11): 26-30.

[1]	戚明明，任志尚，张光耀，贺壮壮，汪陈洁，张东亮，马成业. 挤压处理对豌豆淀粉的流变特性和体外消化率的影响[J]. 食品科学, 2021, 42(9): 55-63.
[2]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[3]	陈雪华，徐欣东，王清，齐鹏翔，陈山. 木薯淀粉基膜材料的研究进展[J]. 食品科学, 2021, 42(9): 254-263.
[4]	田潇凌，王晓曦. 机械力化学研究现状及其在小麦制粉中的应用前景[J]. 食品科学, 2021, 42(9): 275-282.
[5]	李君，康昕，蒲雪丽，崔怀田，王胜男，宋虹，朱丹实，刘贺. 不同冷却温度添加氯化镁和谷氨酰胺转氨酶对大豆全粉凝胶流变性质的影响[J]. 食品科学, 2021, 42(8): 17-21.
[6]	王伟，李津津，迟海. 解淀粉芽孢杆菌素Amylocyclicin W5的纯化及其抑菌机理[J]. 食品科学, 2021, 42(7): 29-34.
[7]	翟一潭，柏玉香，李晓晓，王禹，邱立忠，卞希良，金征宇. 酶法改性淀粉颗粒的研究进展[J]. 食品科学, 2021, 42(7): 319-328.
[8]	王丽波，高婧宇，李腾飞，李莲玉，刘博，张洪龑，杨昱，徐雅琴. 硒化蒲公英多糖的制备、结构表征及益生菌促增殖活性[J]. 食品科学, 2021, 42(7): 169-175.
[9]	王存堂，高增明，姜辰昊，孔保华. 茶叶乙醇提取物对蜡质玉米淀粉回生性质的影响[J]. 食品科学, 2021, 42(6): 53-60.
[10]	李妍，崔维建，赵城彬，吴玉柱，王思琪，曹勇，许秀颖，刘景圣. 玉米淀粉-玉木耳多糖复配体系理化及结构性质[J]. 食品科学, 2021, 42(4): 58-64.
[11]	王文涛，韩丽娜，翟晓松，李子松，王爱月，武天皓，侯汉学. 微晶纤维素的醚化改性及其在淀粉膜中的应用[J]. 食品科学, 2021, 42(4): 65-71.
[12]	陈茏，杨俊，马毛毛，吴莎莎，余平，曾哲灵. 产蛋白酶菌株的筛选及以菜籽粕为氮源的产酶条件优化[J]. 食品科学, 2021, 42(4): 115-121.
[13]	贾浩，姚亚亚，周晨霞，刘阳星月，李慧静. 臭氧处理结合密闭包装在储藏期间对小麦品质的影响[J]. 食品科学, 2021, 42(3): 258-265.
[14]	李雪琴，吕莹果，黄亚飞. 热烫温度对小麦面团介观特性的影响机制[J]. 食品科学, 2021, 42(3): 98-103.
[15]	程佳钰，高利，汤晓智. 超微粉碎对苦荞面条品质特性的影响[J]. 食品科学, 2021, 42(15): 99-105.