共查询到19条相似文献，搜索用时 265 毫秒
1.
甘薯淀粉糊与绿豆淀粉糊流变行为的共性与区别 总被引：3，自引：3，他引：3
淀粉糊在粉丝加工中作为黏结剂，它的流变特性是粉团搅拌、形成、漏粉和定型的关键因素。本研究通过对甘薯淀粉糊和绿豆淀粉糊在不同浓度、温度、剪切速率和升温扫描过程中的流变行为的考察和分析比较，表明两种淀粉糊有触变共性，在流变曲线图上都呈现出不同滞后面积大小的开口型滞后回路，用Cross方程拟合精度比幂律方程高；用Arrhenius方程描述两者都具有温度敏感性。两者的区别在于：甘薯淀粉糊在各条件下的滞后面积比绿豆淀粉糊小，说明在粉团形成中甘薯淀粉糊的持续增黏效果高于绿豆淀粉糊；虽然绿豆淀粉糊的零剪切黏度值比甘薯淀粉糊要低，但在浓度较低(≤8%)时，两者差别不大，因此用甘薯淀粉糊替代绿豆淀粉糊是可行的。 相似文献
2.
60Co-γ射线辐照处理后马铃薯淀粉糊的流变特性 总被引：1，自引：1，他引：0
为深入了解辐照处理对淀粉糊流变特性的影响,采用60Co-γ射线对马铃薯淀粉进行0～400 kGy辐照处理后制成淀粉糊,使用流变仪研究了不同剂量处理辐照后马铃薯淀粉糊的流变特性。静态流变特性测定结果表明,不同辐照剂量处理后马铃薯淀粉糊均呈假塑性流体特征,符合幂定律;辐照剂量越大,马铃薯淀粉糊的表观黏度和剪切稀化程度越低,并逐渐偏近牛顿流体。动态流变特性测定结果表明,马铃薯淀粉糊的弹性模量峰值及其相应的峰值系统温度和20℃弹性模量均随辐照剂量的增加而降低。研究结果可为辐照处理后淀粉的应用提供基础数据。 相似文献
3.
为深入了解辐照处理对淀粉糊流变特性的影响,采用60Co-γ射线对马铃薯淀粉进行0～400 kGy辐照处理后制成淀粉糊,使用流变仪研究了不同剂量处理辐照后马铃薯淀粉糊的流变特性.静态流变特性测定结果表明,不同辐照剂量处理后马铃薯淀粉糊均呈假塑性流体特征,符合幂定律;辐照剂量越大,马铃薯淀粉糊的表观黏度和剪切稀化程度越低,并逐渐偏近牛顿流体.动态流变特性测定结果表明,马铃薯淀粉糊的弹性模量峰值及其相应的峰值系统温度和20℃弹性模量均随辐照剂量的增加而降低.研究结果可为辐照处理后淀粉的应用提供基础数据. 相似文献
4.
5.
玉米淀粉糊的流变学特性分析 总被引：5，自引：3，他引：5
利用生物显微镜分析系统观察玉米淀粉颗粒的外形及结构,并利用旋转黏度计研究了不同玉米淀粉乳制备淀粉糊的流变性能,根据其流变性能数据非线性回归得到淀粉糊在不同温度下的流变模型.研究结果表明:在试验中所设的剪切速率范围内,淀粉糊的剪切应力均是随着剪切速率的增加而增大;且在同一剪切速率同一温度下,淀粉与水的比值越大,淀粉糊所受的剪切应力就越大;相同比例淀粉乳形成的淀粉糊在同一剪切速率下,随着温度的升高而剪切应力减小;玉米淀粉糊属于屈服-假塑性流体,模型的拟合相关系数γ2在0.990～1.000之间,说明屈服-假塑性流体模犁能有效地表征玉米淀粉糊的流变性能.淀粉糊的流变学特性研究为进一步淀粉胶黏剂的开发及利用提供了理论和试验依据. 相似文献
6.
不同介质条件对银杏淀粉糊流变特性的影响 总被引：3，自引：0，他引：3
淀粉糊流变特性是影响淀粉类食品加工品质的主要因素。该文采用布拉班德尔黏度计，考察不同介质条件如浓度、pH值、蔗糖和食盐对银杏淀粉糊黏度特性的影响。银杏淀粉糊的布拉班德尔黏度测定结果表明：随着银杏淀粉糊浓度增加,其起糊温度降低，峰值黏度增高，热稳定性、冷稳定性下降，凝沉性增强；60 g/kg银杏淀粉糊黏度性质受酸碱介质的影响较大，在pH值中性7左右，其淀粉糊黏度热稳定性最好，凝沉性最强，但冷稳定性最差；食品介质蔗糖对60 g/kg银杏淀粉糊黏度曲线影响较大，其淀粉起糊温度、峰值黏度随蔗糖浓度增加而增加，淀粉糊黏度的冷稳定性、热稳定性均降低，凝沉性增强；而食盐影响较小。该结果对银杏淀粉类食品深加工开发具有较大的指导意义。 相似文献
7.
几种淀粉的糊化特性及力学稳定性(简报) 总被引：3，自引：1，他引：2
为探索淀粉糊化的力学稳定性,以不同来源淀粉为原料,采用快速黏度分析仪于不同搅拌速度下,研究外力作用对淀粉糊化特性的影响,为淀粉质食品的品质控制提供依据。结果表明,不同来源淀粉的黏度曲线及其力学稳定性有差异。以小麦淀粉的糊化温度最低;马铃薯淀粉糊的黏度和温度稳定性最大;马铃薯和莲子淀粉的峰值黏度较高,冷糊稳定性好;莲子淀粉的热糊稳定性差;玉米淀粉糊易于老化。外力作用对淀粉糊的黏度曲线有影响。较强的外力作用后,会导致淀粉糊的强度、黏度和糊化温度降低,改善热糊稳定性和冷糊稳定性。淀粉糊化的力学稳定性与其颗粒强度有关,较大颗粒强度的淀粉的力学稳定性较好。 相似文献
8.
9.
10.
11.
Amylose content and amylopectin chain length distribution, the two most commonly used structural parameters of starch, have significant effects on starch retrogradation. In the present work, starches were separated and purified from 18 rice cultivars. The amylopectin was purified from each starch. Amylopectin chain length distribution was analyzed by high-performance size-exclusion chromatography after debranched using isoamylase. The blue value was used to measure the amylose content before and after the defatting of starch. The amount of amylose associated with lipid was calculated. Pulsed nuclear magnetic resonance was used to follow the retrogradation of starch both in cooked rice grains and in the purified form. The Avrami equation was employed to describe the retrogradation kinetics of rice starch. To look into the relationship between the starch structure and retrogradation behavior, the structural parameters were correlated with retrogradation kinetics parameters using both Pearson and partial correlations. The results indicated the following: first, the retrogradation behavior of rice starch remains similar in both the purified form and cooked rice grains; second, the peak value of amylopectin short-chain length has a significant positive relationship with the amylopectin crystallization rate constant k; third, the amylose content after defatting has a significant positive relationship with the parameter k and a negative relationship with the Avrami exponent n; and fourth, the amount of amylose associated with lipid has a negative relationship with the parameter k. 相似文献
12.
玉米淀粉与黄原胶复配体系流变和凝胶特性分析 总被引：12，自引：3，他引：9
为考察胶体对淀粉流变及凝胶特性的影响,该文以玉米淀粉为原料,加入不同比例黄原胶,研究两者复配后流变及凝胶特性的变化,对其相互作用机理进行了初步探讨。结果表明,玉米淀粉及两者复配体系属于屈服-假塑性流体,随着黄原胶比例的提高,复配体系的稠度系数显著增加,流体指数降低,假塑性增强,但黄原胶比例大于10%时,增加不再显著。动态流变学试验显示,复配体系具有更为优越的黏弹性,黄原胶可与淀粉分子间相互作用形成氢键,使得分子链段间的缠结点增加,同时,可延缓及阻止部分直链淀粉分子间的重新排列,从而抑制淀粉凝胶体系的回生,复配体系形成了质地更为柔软的凝胶。综合考虑,在实际应用中选择玉米淀粉与黄原胶质量比为9.0∶1.0 g/g较为适宜。研究结果可为更好的在食品工业中应用玉米淀粉/黄原胶复配体系及品质控制提供参考。 相似文献
13.
Normal corn, high-amylose corn, waxy corn (waxy maize), wheat, rice, potato, cassava (tapioca), and a modified waxy corn starch were blended in various combinations and ratios. Pasting behavior, paste and thermal properties, and retrogradation tendency were determined. Differential scanning calorimetry (DSC) traces of the mixtures did not resemble those of either of the two components, nor did any DSC trace have two peaks suggestive of a mixture of two distinct starches. Amylograph data suggested that some mixtures behaved like a chemically modified starch. Observations from light microscopy suggested that intermolecular, molecular-supermolecular, and intersupermolecular interactions may be responsible for this behavior. 相似文献
14.
Reduced fat (RF) mayonnaise was formulated by replacing part of the oil with gelatinized rice starch and xanthan gum, and the effect of their inclusion on the rheological properties was investigated. In the RF mayonnaise preparation, oil or fat was partially replaced by modified waxy rice starch paste at levels of 10, 30 (SP30), and 50% (SP50) of total oil used. Xanthan gum was added to SP30 and SP50 at the level of 0.2% each, designated SP30G and SP50G. Excellent emulsion stability was maintained until 30% of oil was replaced. The flow behavior of the RF mayonnaises was thixotropic, which indicates a decrease in viscosity with increased shear rate. Both yield stress and consistency index decreased with increasing starch paste content. The addition of xanthan gum increased the yield stress and consistency index. The elastic modulus (G′) of the RF mayonnaises was always greater than the loss modulus and decreased with increasing starch paste content. The SP30G sample exhibited a higher G′ value despite its low oil content. The SP30G mayonnaise formulated contained 23% lower total calories, compared with full‐fat mayonnaise, and exhibited similar rheological properties to that of commercial RF mayonnaise. 相似文献
15.
玉米淀粉与黄原胶复配体系流变和凝胶特性分析 总被引：1，自引：0，他引：1
为考察胶体对淀粉流变及凝胶特性的影响,该文以玉米淀粉为原料,加入不同比例黄原胶,研究两者复配后流变及凝胶特性的变化,对其相互作用机理进行了初步探讨。结果表明,玉米淀粉及两者复配体系属于屈服-假塑性流体,随着黄原胶比例的提高,复配体系的稠度系数显著增加,流体指数降低,假塑性增强,但黄原胶比例大于10%时,增加不再显著。动态流变学试验显示,复配体系具有更为优越的黏弹性,黄原胶可与淀粉分子间相互作用形成氢键,使得分子链段间的缠结点增加,同时,可延缓及阻止部分直链淀粉分子间的重新排列,从而抑制淀粉凝胶体系的回生,复配体系形成了质地更为柔软的凝胶。综合考虑,在实际应用中选择玉米淀粉与黄原胶质量比为9.0∶1.0 (g/g)较为适宜。研究结果可为更好的在食品工业中应用玉米淀粉/黄原胶复配体系及品质控制提供理论依据。 相似文献
16.
The water dynamics and retrogradation kinetics behavior of gelatinized wheat starch by either ultrahigh pressure (UHP) processing or heat are investigated. Wheat starch completely gelatinized in the condition of 90, 000 psi at 25 degrees C for 30 min (pressurized gel) or 100 degrees C for 30 min (heated gel). The physical properties of the wheat starches were characterized in terms of proton relaxation times (T2 times) measured using time-domain nuclear magnetic resonance spectroscopy and evaluated using commercially available continuous distribution modeling software. Different T2 distributions in both micro- and millisecond ranges between pressurized and heated wheat starch gels suggest distinctively different water dynamics between pressurized and heated wheat starch gels. Smaller water self-diffusion coefficients were observed for pressurized wheat starch gels and are indicative of more restricted translational proton mobility than is observed with heated wheat starch gels. The physical characteristics associated with changes taking place during retrogradation were evaluated using melting curves obtained with differential scanning calorimetry. Less retrogradation was observed in pressurized wheat starch, and it may be related to a smaller quantity of freezable water in pressurized wheat starch. Starches comprise a major constituent of many foods proposed for commercial potential using UHP, and the present results furnish insight into the effect of UHP on starch gelatinization and the mechanism of retrogradation during storage. 相似文献
17.
Waxy rice starches from three japonica cultivars (Taichung Waxy 1 [TCW1], Taichung Waxy 70 [TCW70], Tachimemochi) and one indica cultivar (Tainung Sen Waxy 2 [TNSW2]) were characterized for chemical and physicochemical properties. The amylopectin structures were different for the four waxy rice starches in terms of degree of polymerization (DP), average chain length (CL), exterior chain lengths (ECL), and distribution of chains, indicating the existence of varietal differences. The order of swelling power was TCW1 > TCW70 > TNSW2 > Tachimemochi; the order of water solubility index was TCW70 > TNSW2 > Tachimemochi > TCW1. The low water solubility index of TCW1 might be ascribed to a high DP. All starches shared similar gelatinization temperatures and enthalpies but showed distinct retrogradation patterns. TNSW2 showed the highest retrogradation rate, followed by TCW2, Tachimemochi, and TCW70. TCW70 exhibited the highest overall pasting viscosity, followed by TNSW2, TCW1, and Tachimemochi. The hardness of waxy rice starch pastes from a Brabender amyloviscograph increased rapidly after storage at 5°C for one day and remained the same or slightly increased after seven days of storage, whereas the opposite trend was observed for adhesiveness. The lower degree of retrogradation of TCW70 was probably a result of a larger amount of A chain and a shorter ECL. The changes in hardness correlated with the amount of A and B1 chains. The texture attributes of waxy rice starch pastes were significantly affected by amylopectin retrogradation during storage. 相似文献
18.
Starch retrogradation is the main cause of quality deterioration of starch-containing foods during storage. The current work investigated the effect of partial beta-amylolysis on the retrogradation of rice starch and the potential of beta-amylase in preparing rice products with extended shelf life. Isolated amylopectin, whole rice starch, and rice flour from a regular rice cultivar were partially hydrolyzed by either reagent-grade or food-grade beta-amylase. The degree of beta-amylolysis was expressed as average external chain length () for isolated amylopectin or the degree of hydrolysis (%) for other starch systems. Pulsed nuclear magnetic resonance was used to monitor starch retrogradation during storage at 4 degrees C. The results indicated that partial beta-amylolysis using reagent-grade beta-amylase retarded amylopectin retrogradation by shortening the of amylopectin. When was below DP 11.6, the amylopectin retrogradation was essentially inhibited. Partial beta-amylolysis had a similar effect on the amylopectin retrogradation in the whole starch system. The maltose produced in beta-amylolysis might slightly attenuate the retrogradation-retarding effect of partial beta-amylolysis. The effect of food-grade beta-amylase on starch retrogradation was also evident, although less effective than that of reagent-grade beta-amylase. The retrogradation-retarding effect of food-grade beta-amylase was also demonstrated in rice flour system, indicating a potential method for controlling the starch retrogradation of rice products. 相似文献
19.
Masaki Okuda Isao Aramaki Takuya Koseki Naoyoshi Inouchi Katsumi Hashizume 《Cereal Chemistry》2006,83(2):143-151
Structural and physicochemical characteristics of endosperm starch from milled rice grains of seven Japanese cultivars used in sake production were examined. Amylose content was 15.2–20.2%, number-average degree of polymerization (DPn) of amylose was 900–1,400, and the ratio of short-to-long chain amylopectin was 2.7–3.5, respectively. The degree of retrogradation of purified starch stored for seven days at 4°C after gelatinization was 20–31%. The degree of retrogradation correlated negatively with the ratio of short-to-long chain amylopectin. The effect of holding time after steaming on enzyme digestibility and starch retrogradation of steamed rice grains was investigated. The longer the holding time after steaming, the greater the extent of retrogradation, and the less the degree of enzymatic digestibility. The decreased rate of enzyme digestibility correlated with amylopectin chain length distribution. Samples with short-chain amylopectin exhibited a slow decrease in enzyme digestibility. It was determined that the structure and retrogradation properties of endosperm starch in Japanese rice cultivars affect the decreasing rate of enzyme digestibility of the steamed, milled rice grains. 相似文献