食品科学 ›› 2005, Vol. 26 ›› Issue (3): 83-86.

• 基础研究 • 上一篇    下一篇

质构仪测定淀粉糊糊丝长度的方法

 黄悦雄, 刘振翔, 黄立新   

  1. 华南理工大学食品与生物工程学院; 天津顶峰淀粉开发有限公司
  • 出版日期:2005-03-15 发布日期:2011-09-19

A Method of the Length of the Thread of Starch Paste Measured with Texture Analyzer

 HUANG  Yue-Xiong, LIU  Zhen-Xiang, HUANG  Li-Xin   

  1. 1.College of Food and Biotechnology, South China University of Technology; 2.Tianjin Tingfeng Starch Development Co. Ltd.
  • Online:2005-03-15 Published:2011-09-19

摘要: 本文研究用质构仪测定淀粉糊糊丝长度的方法,采用拉伸测试模式以探头提拉淀粉糊,测定糊丝的拉伸特性曲线,得出拉力与时间距离的关系图,分析糊丝的形成和断裂过程,可以从拉伸特性曲线的变化判断计算糊丝的长度。该方法具有很好的实验重现性和准确性,还能从谱图获取有关糊丝提升和断裂的速率,以及淀粉糊的粘附性等信息,可以从不同于以往的方面来测定认识(变性)淀粉的性质。

关键词: 淀粉糊, 糊丝, 长度, 测定

Abstract: A method of measuring the length of thread of starch paste with texture analyzer was introduced . According to the mechanism on the formation and breakage of thread of starch paste , as the probe moves up with the mode of tension from the starch paste, the texture analyzer induces a tensile curve on the relation of Force and Time/Distance, hence the length of thread of starch paste can be figured out. This method has good repeatability and accuracy, also produces the information of the rupture and pull velocity of the thread and the adhesive property of starch paste, so better specified properties of starch and modified starch can be understood quite differenty from the former.