安徽农业科学2009，Vol.37Issue(33)：16216-16217,16220,3.
黄姜羧甲基淀粉糊性质研究
Study on the Properties of Carboxymethyl Dioscoreae zingiberensis Starch Paste
摘要
Abstract
[Objective]The aim was to supply theoretical foundation for the further processing of Dioscoreae zingiberensis starch and the application of its carboxymethyl starch. [Method]The properties of carboxymethyl D. zingiberensis starch paste and the influences of temperature, pH value, shear force and medium on the paste viscosity were studied through determining its freeze-thaw stability, anti-biodegradation ability, anti-aging capability, transparency, thermal stability and viscosity. [Result]The water segregation rates of raw starch paste and carboxymethyl starch paste were 58.4% and 21.5% resp. The anti-biodegradation ability of starch paste was enhanced by introducing carboxymethyl significantly. The retrogradation trend of carboxymethyl D. zingiberensis starch was weakened and its paste viscosity was increased. The transparency rate of carboxymethyl starch paste was much higher than that of raw starch paste. The viscosity of carboxymethyl starch paste was decreased gradually along with the increase of shear force, increased to some degree along with the increase of sucrose concn. and obviously decreased along with the increase of the addition amount of NaCl. When the pH value was in the range of 6-10, the viscosity of carboxymethyl starch paste tended to be stable. [Conclusion]The carboxymethyl D. zingiberensis starch could be used as thickening agent, stabilizer, preservative, and so on widely in food.关键词
黄姜/羧甲基/糊粘度/冻融稳定性/透明度Key words
Dioscoreae zingiberensis/ Carboxymethyl/ Paste viscosity/ Freeze-thaw stability/ Clarity分类
农业科技引用本文复制引用
金迪,申娟娟,周琼..黄姜羧甲基淀粉糊性质研究[J].安徽农业科学,2009,37(33):16216-16217,16220,3.基金项目
陕西省教育厅应用研究项目(06JK363) （06JK363）
安康学院科研专项(2005AZX011). （2005AZX011）
