中国食品学报2011，Vol.11Issue(2)：87-90,4.
瓜尔豆胶对莲子淀粉糊特性影响的研究
Influence of Guar Gum on the Characteristics of Lotus-Seed Starch Paste
摘要
Abstract
Effect of guar gum on pasting properties and freeze-thaw stability of lotus seed starch was investigated.The results showed that the beginning gelatinization temperature, heat and cold stability of lotus seed starch pastes decresed, the peak viscosity greatly increased with increasing the concentration of guar gum. However, guar gum had no effect in retarding retrogradation of lotus seed starch pastes at 0.5％, but at 1％, guar gum was highly effective in reducing the syneresis, improving the freeze-thaw stability of lotus seed starch pastes.关键词
莲子淀粉糊/糊化特性/冻融稳定性Key words
lotus seed starch paste/ pasting properties/ freeze-thaw stability引用本文复制引用
林鸳缘,曾绍校,张怡,郑宝东..瓜尔豆胶对莲子淀粉糊特性影响的研究[J].中国食品学报,2011,11(2):87-90,4.基金项目
福建省科技厅科技计划重点项目(2008N0007) （2008N0007）
