| 不同介质对糯米淀粉糊化特性的影响 |
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| 引用本文： | 谢新华,李晓方,肖昕,刘志霞.不同介质对糯米淀粉糊化特性的影响[J].华北农学报,2009,24(5). |
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| 作者姓名： | 谢新华 李晓方 肖昕 刘志霞 |
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| 作者单位： | 1. 河南农业大学,食品科学技术学院,河南,郑州,450002;广东省农业科学院,水稻研究所,广东,广州,510640
2. 广东省农业科学院,水稻研究所,广东,广州,510640 |
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| 基金项目： | 广东省自然科学基金重点资助项目，河南农业大学博士基金 |
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| 摘 要： | 采用Brabender黏度仪,测定糯米淀粉糊在不同浓度的碱面、明矾、食盐和蔗糖条件下的黏度曲线,研究了这些因素对糯米淀粉糊化特性的影响.结果表明,添加碱面、明矾、食盐和蔗糖提高了糯米淀粉的糊化温度、热稳定性,减弱了老化程度.碱面、明矾、食盐对糯米淀粉糊化特性影响较大,而蔗糖的影响较小.
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| 关 键 词： | 糯米淀粉 黏度 糊化性质 |
Effects of Different Media on Paste Properties of Waxy Rice Starch |
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| XIE Xin-hua,LI Xiao-fang,XIAO Xin,LIU Zhi-xia.Effects of Different Media on Paste Properties of Waxy Rice Starch[J].Acta Agriculturae Boreali-Sinica,2009,24(5). |
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| Authors: | XIE Xin-hua LI Xiao-fang XIAO Xin LIU Zhi-xia |
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| Abstract: | In different concentrations of sodium carbonate, alum, salt or sucrose, the viscosity curve of waxy rice starch was measured by Brabender viacometer to study the effects of these factors on starch paste properties. The result showed that adding sodium carbonate, alum, salt or sucrose could increase the temperature of gelatinization and the hot paste stability, and decrease the retro-gradation of waxy rice starch. Sodium carbonate, alum and salt, except sucrose, had significant influences on the paste properties. |
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| Keywords: | Waxy rice starch Viscosity Paste property |
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