安徽农业大学学报2017，Vol.44Issue(5)：756-760,5.DOI:10.13610/j.cnki.1672-352x.20171017.027
退火处理对葛根淀粉老化特性和质构特性的影响
Effects of annealing time on retrogradation and texture properties of Pueraria lobata (Willd.) starch
摘要
Abstract
The effects of annealing time on moisture distribution,retrogradation and texture properties of Pueraria lobata (Willd.) starch were investigated using differential scanning calorimetry (DSC),low field NMR and texture analyzer.The results indicated that the relative content of water molecules in Pueraria lobata (Willd.) starch in the process of retrogradation decreased after annealing.Annealing treatment increased gelatinization en thalpy of the gelatinized starch and decreased the aging enthalpy and retrogradation degree.When the annealing time was 24 h,the retrogradation degree of Pueraria lobata (Willd.) starch decreased from 32.95 ％ to 19.58 ％ stored after one day and decreased from 37.42 ％ to 19.46 ％ stored after 10 days.The gel strength of the annealed starch gel was higher than that of the native one.When the annealing time was 24 h,the gel strength of Pueraria lobata (Willd.) starch increased from 27.34 to 48.44 stored after 1 day and it increased from 72.11 to 76.45 stored after 10 days.However,the elasticity of the annealed starch was lower than that of the native one.关键词
葛根淀粉/退火/老化Key words
Pueraria lobata (Willd.) starch/annealing/retrogradation分类
轻工纺织引用本文复制引用
朱小燕,杜先锋,赵昊,陈玲,喻涛..退火处理对葛根淀粉老化特性和质构特性的影响[J].安徽农业大学学报,2017,44(5):756-760,5.基金项目
国家自然科学基金(31471700,31171655和31371735)资助. （31471700,31171655和31371735）
