茶叶科学2011，Vol.31Issue(6)：473-478,6.
茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响
Effects of Tea Polysaccharide on the Texture Characteristics of Amylose and Amylopectin
摘要
Abstract
Compatibility between the two kinds of polymer: amylose and amylopectin has a derect relation with the texture of starchy foods, and the texture will directly influence the processability, morphological structure, storability and edible characteristic of the starchy foods. This article studies the texture characteristics of mixture of tea polysaccharide, amylose and amylopectin at different mixing ratios, the result shows that the quantity of tea polysaccharide have a significant effect on the firmness, consistence, cohesiveness and index of viscosity of amylose, amylopectin and their mixtures.关键词
茶多糖/直链淀粉/支链淀粉/质构特性Key words
tea polysaccharide, amylase, amylopectin, texture characteristic分类
轻工纺织引用本文复制引用
梁钦,郭丽,杜先锋..茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响[J].茶叶科学,2011,31(6):473-478,6.基金项目
国家自然科学基金项目(编号20776002)、安徽省科技厅青年科学基金项目(编号10040606023) （编号20776002）
