亚热带农业研究2011，Vol.7Issue(4)：273-276,4.
贮藏温度与pH对锥栗淀粉糊回生的影响
Effects of temperature and pH value on Castanea henryi starch retrogradation
童金华1
作者信息
- 1. 福建农林大学省农副产品保鲜技术开发基地,福建福州350002
- 折叠
摘要
Abstract
Taking starch of Castanea henryi as the raw material,the effects of different storage temperatures and pH values on retrogradation of C.henryi starch were observed by the enzymatic experiment.The results showed that the starch paste was easy for retrogradation at the temperature of 4 ℃,and the retrogradation percentage reached 9.76% after 24 hours.Meanwhile C.henryi starch paste was easy for retrogradation when pH was 5 and 7,while the retrogradation percentage decreased when pH was 3 and 9.关键词
锥栗/淀粉/回生Key words
Castanea henryi/starch/retrogradation分类
轻工纺织引用本文复制引用
童金华..贮藏温度与pH对锥栗淀粉糊回生的影响[J].亚热带农业研究,2011,7(4):273-276,4.
