食品工业科技Issue(4)：156-158,163,4.
普鲁兰多糖对大米淀粉糊化和老化特性的影响
Influence of pullulan on gelatinization and retrogradation of rice starch
摘要
Abstract
High amylose rice starch was made by ourself as raw materials,with 10% of trehalose for reference, differential scanning calorimetry (DSC) and Rapid Visco Analyzer (RVA) were used to analyse the thermodynamic properties and viscosity properties of rice starch with different ratios of pullulan. The granule morphology of gelatinized rice starch stored at 4℃ for 14d were observed using scanning electron microscope microscope (SEM). The results showed that the pullulan reduced the retrogradation enthalpy of high amylose rice starch , peak viscosity, minimum viscosity , final viscosity and setback values were also decreased , increased gelatinization temperatures of high amylose rice starch, adding 15% pullulan could significantly reduce retrogradation value of rice starch,the value from 2463.67cP to 471.33cP,when adding 25% pullulan, the effect was the best.关键词
普鲁兰多糖/淀粉老化/延缓Key words
pullulan/ starch retrogradation/inhibition分类
轻工纺织引用本文复制引用
熊晓辉,宋小琳,姚丽丽,陆利霞..普鲁兰多糖对大米淀粉糊化和老化特性的影响[J].食品工业科技,2013,(4):156-158,163,4.
