中国食品添加剂Issue(7)：174-178,5.
RVA黏度计的不同测定条件对氧化淀粉黏度性质的影响
The effects of different test conditions on viscosity properties of oxidized starch
摘要
Abstract
In the experiment,using corn starch as the material and sodium hypochlorite as the oxygenant,oxidized starch samples with different oxidation degree were prepared.Using RVA (rapid viscosity analyzer),the viscosity properties of the samples were evaluated under different test conditions.Results showed that,as the temperature increased,the hot paste viscosity and final viscosity of the oxidized starch showed a down trend,and the breakdown value showed a rising trend.The setback value of the oxidized starch at 75 ℃ and 85 ℃ was significantly higher than that at 95 ℃.As the temperature holding time increased,the hot paste viscosity of the oxidized starch showed a down trend,and the setback value showed a rising trend.The gelatinization temperature of the oxidized starch decreased with the rising of starch concentration.As the starch concentration increased,the peak viscosity,hot paste viscosity,final viscosity,breakdown value and setback value all showed a rising trend.The gelatinization temperature of the oxidized starch rose with the increasing heating rate,and the final viscosity decreased slightly with the increasing heating rate.关键词
氧化淀粉/RVA黏度计/黏度/测定方法Key words
oxidized starch/rapid viscosity analyzer/viscosity/evaluation method分类
轻工纺织引用本文复制引用
夏凤清,邱立忠,干福良,卞希良..RVA黏度计的不同测定条件对氧化淀粉黏度性质的影响[J].中国食品添加剂,2017,(7):174-178,5.基金项目
本项目为国家十二五科技支撑计划:生鲜农产品防腐保鲜新型物流包装材料安全评价与示范(2015BAD16B06)资助. （2015BAD16B06）
