甘薯淀粉糊与绿豆淀粉糊流变行为的共性与区别  

Sameness and difference of rheological behaviour between sweet potato and mung bean starch pastes

作　　者：谭洪卓[1] 谷文英[1] 刘敦华[1] 陆建安[1] 高虹[1] 

机构地区：[1]江南大学食品学院食品科学与安全教育部国家重点实验室

出　　处：《农业工程学报》2006年第7期32-37,共6页Transactions of the Chinese Society of Agricultural Engineering

摘　　要：淀粉糊在粉丝加工中作为黏结剂,它的流变特性是粉团搅拌、形成、漏粉和定型的关键因素。本研究通过对甘薯淀粉糊和绿豆淀粉糊在不同浓度、温度、剪切速率和升温扫描过程中的流变行为的考察和分析比较,表明两种淀粉糊有触变共性,在流变曲线图上都呈现出不同滞后面积大小的开口型滞后回路,用C ross方程拟合精度比幂律方程高;用A rrhen ius方程描述两者都具有温度敏感性。两者的区别在于:甘薯淀粉糊在各条件下的滞后面积比绿豆淀粉糊小,说明在粉团形成中甘薯淀粉糊的持续增黏效果高于绿豆淀粉糊;虽然绿豆淀粉糊的零剪切黏度值比甘薯淀粉糊要低,但在浓度较低(≤8%)时,两者差别不大,因此用甘薯淀粉糊替代绿豆淀粉糊是可行的。The rheological property of starch paste is important for mixing, forming, droping and shaping of starch dough in the processing of starch noodles. The rheological behaviour of sweet potato starch paste （SPSP） and mung bean starch paste （MBSP） were measured at different concentrations, temperatures, shear rates and temperature ramps. Results show that the two starch pastes have similar thixotropy, which is characteristic of an unclosed hysteresis loops with different areas in corresponding flow plots. The rheological behaviour of starch pastes are explained better by Cross equation than by Power Law equation. Both pastes are temperature-sensitive and suitable for Arrhenius equation. However, the area of hysteresis loops of SPSP at different conditions are smaller than those of MBSP, indicating that SPSP is more viscous continuously than MBSP in the formation of starch dough. The zero-shear viscosity of MBSP is lower than that of SPSP, but there is no obvious difference between them at lower concentration （≤8%）. Therefore, it is feasible to use SPSP, instead of MBSP as adhesive agent in the processing of starch noodles.

关 键 词：淀粉糊 触变性 Cross方程 温度敏感性 

分 类 号：TS201.7[轻工技术与工程—食品科学] TS23[轻工技术与工程—食品科学与工程]