食品科学2017，Vol.38Issue(23)：65-69,5.DOI:10.7506/spkx1002-6630-201723011
瓜尔豆胶对锥栗淀粉糊化和流变学特性的影响
Effect of Guar Gum on Gelatinization and Rheological Properties of Castanea henryi Starch
摘要
Abstract
The effect of guar gum on gelatinization and rheological properties of Castanea henryi starch was investigated. The results showed that the peak viscosity and final viscosity of the starch paste increased concentration-dependently with the addition of guar gum. Similarly, the onset gelatinization temperature (To), peak gelatinization temperature (Tp) and endothermic enthalpy (ΔH) were improved with the addition of guar gum, resulting in prolonged gelatinization process and greater heat absorption. The starch solution with added guar gum was a non-Newtonian flow with significant shear thinning and superior viscoelastic properties. The scanning electron microscope images showed more fillings in the holes on the surface of mixed gels of guar gum and C.henryi starch,less holes and more even distribution of holes compared with pure starch gels.关键词
锥栗淀粉/瓜尔豆胶/糊化特性/流变特性Key words
Castanea henryi starch/guar gum/gelatinizing properties/rheological property分类
轻工纺织引用本文复制引用
周玉杰,李安平,杨玉蓉,黄采姣..瓜尔豆胶对锥栗淀粉糊化和流变学特性的影响[J].食品科学,2017,38(23):65-69,5.基金项目
"十二五"国家科技支撑计划项目(2013BAD14B04) （2013BAD14B04）
