蕨根淀粉糊化温度测定及影响因素研究  

Determination of pasting temperature and its effect factors of Pteridium Squilinum influence

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3期16-19,共4页Food and Machinery

基　　金：中南林学院青年基金资助(项目编号:101-0031)

摘　　要：采用偏光显微镜、DSC差示扫描量热仪等对蕨根淀粉糊化温度进行测定.结果表明：蕨根淀粉具有明显的偏光性,多数呈黑十字,少数呈“×”形.用偏光显微镜测得蕨淀粉的糊化温度为57～64～74 ℃,稍高于土豆淀粉,明显低于玉米淀粉.DSC差示扫描量热仪测得蕨根淀粉的糊化温度为57.50～65.54～70.30 ℃,ΔT为12.8 ℃,ΔH为9.65 J/g.采用偏光显微镜法测定不同添加物对蕨根淀粉糊化温度的影响,结果表明：蔗糖、食用明胶、氯化钠使糊化温度升高,氯化钙降低了最终糊化温度.The pasting temperature of Pteridium Squilinum Starch and its influence factors were decided by modem instruments including a polariscope and differential scanning calorimetry （ DSC ）, etc. Pteridium Squilinum starch granules evidently had a birefringence phenomenon. The majority showed a cross shape, and the minority showed an ＂x ＂ at the center of the granules under polarized light. The pasting temperature was 57 -64 - 74 ℃, which is higher than that of potato starch and remarkably lower than that of corn starch. The pasting temperature by DSC was 57.50 - 65.54 - 70.30 ℃ （ onset temperature To, peak temperature TP and the conclusion temperature TC ） ,with 12.8 ℃ and 9.65 J/g for ΔT and ΔH, respectively, polariscope was used to figure out how different additions affected pasting temperature of Pteridium Squilinum Starch. It showed a rise in sugar, edible glutin, and NaCl addition, and a decrease of final pasting temperature in CaCl2 solution.

关 键 词：蕨根淀粉 糊化温度 偏光显微镜 DSC差示扫描量热仪 添加物 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]