食品科学2017，Vol.38Issue(15)：101-107,7.DOI:10.7506/spkx1002-6630-201715017
交联程度对木薯淀粉特性的影响
Effect of Cross-Linking Degree on Characteristics of Tapioca Starch
摘要
Abstract
In order to investigate gel properties of cross-linked tapioca starch,the pasting and rheological properties of tapioca starch with different cross-linking degrees were determined using a rapid viscosity analyzer (RVA) and a dynamic rheometer.Viscosity measurement showed that final viscosity and setback first increased and then decreased with increasing cross-linking degree,while breakdown continuously decreased.The steady-state rheological properties showed that all tapioca starch pastes with different cross-linking degrees were pseudo-plastic non-Newtonian fluids (T0 ＞ 0,n ＜ 1).The dynamic rheological properties demonstrated that the storage modulus (G') and loss modulus (G") of the cross-linked tapioca starch gel (6％ m/m) were improved throughout the whole frequency range (0.1 ～ 10.0 Hz) compared to the raw starch gel.The G'of the properly cross-linked tapioca starch gel was increased,while tanδ was decreased during 2 h aging at 4 ℃.Compared to the raw starch gel,the G'and G" of the cross-linked tapioca starch gel (15％ m/m) were improved during both heating and cooling.During cooling,the G'was increased rapidly with increasing cross-linking degree suggesting improved gel properties.关键词
交联木薯淀粉/糊化特性/流变特性/凝胶Key words
cross-linked tapioca starch/pasting properties/rheological properties/gel分类
轻工纺织引用本文复制引用
安飞,刘亚伟,刘洁..交联程度对木薯淀粉特性的影响[J].食品科学,2017,38(15):101-107,7.基金项目
国家公益性行业(粮食)科研专项(201313011-2) （粮食）
河南省高等学校重点科研项目(15A550008) （15A550008）
河南工业大学小麦和玉米深加工国家工程实验室开放课题(001244) （001244）
