农业工程学报2001，Vol.17Issue(2)：16-19,4.
淀粉凝胶力学性能的研究
Study on the Mechanical Properties of Starch Gels
杜先锋 1许时婴 2王璋2
作者信息
- 1. 上海理工大学低温生物工程研究所,
- 2. 无锡轻工大学食品学院
- 折叠
摘要
Abstract
The aim of this work was to investigate the starch gel texture that influenced the mechanical or rheological sense of taste of the starch gel foods. The test result showed that the gel strength and the elastic modulus was increased while the gel elasticity was almost not changed with the increasing of the starch concentration. The differences in the molecular structures such as the amylose average degree of polymerization DP, the amylopectin average chain length CL were the principal factors that caused the differences in the gel texture, so as to cause the differences in the gel mechanical features as indicated in the orders of the three different starches examined in this study: kuzu starch＞potato starch＞maize starch(gel strength); kuzu starch＞maize starch＞potato starch(gel elasticity); potato starch＞kuzu starch＞maize starch(elastic modulus).关键词
淀粉凝胶/质构/力学性能/"力学味觉"或"流变学味觉"/直链淀粉的平均聚合度DP和支链淀粉的平均链长CL分类
农业科技引用本文复制引用
杜先锋,许时婴,王璋..淀粉凝胶力学性能的研究[J].农业工程学报,2001,17(2):16-19,4.
