pH对蕨根淀粉加工特性的影响  

Effect of pH on properties of Pteridium Squilinum starch

作　　者：曹清明[1] 钟海雁[1] 李忠海[1] 孙昌波[1] 

机构地区：[1]中南林业科技大学绿色食品研究所,湖南长沙410004

出　　处：《食品与机械》2007年第5期41-44,共4页Food and Machinery

基　　金：中南林业科技大学青年基金资助(项目编号:101-0031)

摘　　要：利用蕨[Pteridium Squilinum]作为原材料,用水磨法提取蕨根淀粉作为试验对象。研究pH值对蕨根淀粉加工特性的影响。结果表明:强碱使溶解度和膨胀度提高,糊化温度降低;pH值对黏度的影响呈现强酸使黏度下降,强碱使黏度上升的趋势;pH值升高,蕨根淀粉糊的透光率增大;酸性条件下冻融稳定性变差,在pH=3.0时,糊黏度小,失去冻融稳定性,而碱性条件下影响不明显;不同pH值表现出强酸、强碱时凝沉稳定性较好。The raw material Pteridium Squilinum starch was extracted by using a traditional wet-milling process. The Effect of pH on processing properties of Pteridium Squilinum Starch were studied. Alkali enhanced solubility and swelling power, while decreased pasting temperature. The effect of pH on viscosity was that strong acid can make viscosity decrease and strong alkali can make it increase. A rise of pH can improve paste transmittance. Freeze-thaw stability became worse under acid condition. When pH was 3.0, t...

关 键 词：蕨根淀粉 糊特性 PH值 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]