农业工程学报2006，Vol.22Issue(12)：220-223,4.
荞麦、玉米、马铃薯淀粉凝胶特性的试验研究
Experimental study on the rheological properties of starch gels of buckwheat, corn and potato
汪小芳 1李小昱 1王为1
作者信息
- 1. 华中农业大学工程技术学院,武汉,430070
- 折叠
摘要
Abstract
The mechanical properties of starch gels of buckwheat, corn and potato were tested with All-purpose Electronic Tester. The test results show that the gel strength, elastic modulus and gel elasticity of buckwheat starch, corn starch and potato starch increase linearly with the increase of starch concentration, while the increase trend of gel elasticity changes little. Under the condition of the same starch concentration, the gel strength, elastic modulus and gel elasticity of three different starches behave in different orders: the gel strength and elastic modulus of starch follows the same trend, the first is potato starch and the last is buckwheat starch; while the gel elasticity of starch order is reverse, the first is buckwheat starch and the last is potato starch. When the starch concentration is 20%, the gel strengths of three starches increase with the increase of NaCl concentration. Under the condition of same NaCl concentration, the gel strength and elastic modulus of starch follow the same trend, the first is potato starch and the last is buckwheat starch; but it has little effect on gel elasticity.关键词
淀粉/凝胶特性/凝胶强度/凝胶弹性/弹性模量Key words
starch/gel property/gel strength/gel elasticity/elastic modulus分类
轻工纺织引用本文复制引用
汪小芳,李小昱,王为..荞麦、玉米、马铃薯淀粉凝胶特性的试验研究[J].农业工程学报,2006,22(12):220-223,4.
