| 芋头淀粉性质的研究 |
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| 引用本文： | 曹新志,刘芳,武玉娟,熊俐.芋头淀粉性质的研究[J].农产品加工．学刊,2012(4):57-60. |
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| 作者姓名： | 曹新志 刘芳 武玉娟 熊俐 |
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| 作者单位： | 四川理工学院食品与生物技术应用研究所,四川自贡,643000 |
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| 摘 要： | 比较不同浓度下芋头淀粉和其他种类淀粉的性质。结果表明,10%的淀粉乳产生的凝胶韧性很强,随着芋头淀粉浓度的增加,其透明度和析水率逐渐下降,黏度逐渐增加;食盐、蔗糖都有助于提高芋头淀粉的黏度,而析水率下降,食盐能降低其透明度,蔗糖有助于提高其透明度;pH值接近中性,其黏度较高,在较高和较低的pH值,其透明度和析水率都较高;淀粉的溶解度随着温度的升高而增大。
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| 关 键 词： | 芋头 淀粉 性质 |
Properties of Taro Starch |
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| CAO Xin-zhi
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LIU Fang
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WU Yu-juan
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XIONG Li.Properties of Taro Starch[J].Nongchanpin Jlagong.Xuekan,2012(4):57-60. |
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| Authors: | CAO Xin-zhi LIU Fang WU Yu-juan XIONG Li |
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| Institution: | (Applied Institute of Food and Biotechnology,Sichuan Science and Technology College,Zigong,Sichuan 643000,China) |
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| Abstract: | Comparing the properties of taro starch and the other types starch in different starch concentrations,the result shows that starch gel produced 10% of the starch is toughness strong after cooling at room temperature.Transparency and syneresis of starch paste drop and viscosity increases gradually with increment of starch concentration.Salt and sugar help increase the viscosity and decrease syneresis gradually.At near neutral pH,viscosity of taro starch paste reaches relatively higher,at higher or lower pH,the transparency and syneresis of taro starch paste is relatively higher.The solubility of starch increases with raising temperature. |
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| Keywords: | taro starch properties |
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