淀粉凝胶强度及其影响因素研究  

Study on the Strength and Its Influencing Factor of the Starch Gelatinizaition

作　　者：梁兴泉[1] 郑安雄[1] 封欣[1] 林宝凤[1] 李克文[1] 宋江选[1] 

机构地区：[1]广西大学化学化工学院,广西南宁530004

出　　处：《化工时刊》2006年第12期10-12,共3页Chemical Industry Times

基　　金：国家自然科学基金(50046002);广西攻关项目(桂科攻0330001-6)

摘　　要：研究了淀粉凝胶以及添加了食品添加剂的改性淀粉凝胶的强度及其影响因素，包括淀粉的浓度、体系的pH值、凝胶陈化时间以及金属离子浓度等对淀粉凝胶强度的影响。实验结果表明：控制淀粉浓度为15％时，明胶的添加量为2．0％、海藻酸钠的添加量为1．5％、凝胶陈化时间为7d、体系pH值为6．7、钙离子含量为1．0％时，淀粉凝腔的强度达最大值；海藻酸钠和明胶对淀粉凝胶强度具有明显的增强作用。The strength of starch gel with or without edible additive was studied. The effects of starch concentration, pH, aging time and metal ions on the strength of the starch gel were discussed. The result showed that when the starch con-centration was 15%, the amount of Gelatin was 2.0%, the amount of Sodium aiginate was 1.5%, the storage time was 7 days. The pH was 6 - 7, and the amount of calcium was 1.0 %, the strength of starch gel reached the maximum. In presence of Gelatin and Sodim alginate, the strength of starch gel prominently increased.

关 键 词：淀粉凝胶 变性淀粉 明胶 海藻酸钠 

分 类 号：TS202.3[轻工技术与工程—食品科学]