食品工业科技2017，Vol.38Issue(6)：110-115,6.DOI:10.13386/j.issn1002-0306.2017.06.012
淮山药淀粉糊化及质构特性
The pasting and texture properties of Chinese yam starch
摘要
Abstract
The rapid visco analysis and texture analyzer were used to investigate the pasting and texture properties of the Chinese yam starch obtained from the newly cultivated high-starchy variety.The effects of starch concentration,pH,sucrose,carrageenan,citric acid,salt and sodium benzoate were statistically analyzed.As results,it showed that the increasing of starch or sucrose concentration results in the worse thermal stability,while adding salts enhanced it.Increase the concentration of starch,add citric acid and salt,but not carrageenan,countribute to a highly gelatinization properties.All factors makes a better retrogradation properties except the pH,meanwhile,there was no significant effect on Chinese yam starch texture characteristics in slightly acidic or alkaline condition.The additions of citric acid and salt could reduce the hardness,adhesion and chewiness of Chinese yam starch gel while increasing the concentration of starch or add sucrose concentration showed the opposite influences.关键词
淮山药/淀粉/糊化特性/质构特性Key words
Chinese yam/starch/pasting property/texture characteristics分类
轻工纺织引用本文复制引用
赵小梅,李清明,苏小军,舒青青,廖卢艳,肖潇,韦本辉..淮山药淀粉糊化及质构特性[J].食品工业科技,2017,38(6):110-115,6.基金项目
湖南省重点研发计划项目(2016NK2113). （2016NK2113）
