食盐对普通玉米杂交种淀粉糊化性质的影响  

Influence of NaCl on the Pasting Properties Starches from Normal Corn Hybrids

作　　者：赵前程[1] 李新华[1] 王翀[1] 

机构地区：[1]沈阳农业大学食品学院

出　　处：《食品与生物技术学报》2007年第3期33-36,共4页Journal of Food Science and Biotechnology

基　　金：辽宁省自然科学基金项目(20032083)

摘　　要：采用快速粘度分析仪(RVA)研究了食盐对18种普通玉米杂交种淀粉糊化性质的影响。结果表明:食盐显著降低了所有普通玉米杂交种淀粉的峰值、破损值和回生值;提高了谷值、终粘度、出峰时间和成糊温度。但对不同的普通玉米杂交种淀粉的糊化性质的影响程度有显著差别。随着食盐溶液质量分数的增加,普通玉米杂交种淀粉的谷值、终粘度、出峰时间和成糊温度也逐渐增加,破损值和回生值则显著降低,峰值受食盐溶液质量分数的影响很小。The influence of NaCl on pasting properties of starches from 18 kinds normal corn hybrids was analyzed by RVA（Rapid Viscosity Analyzer）. Results showed that： （1） NaCl could decreased Peak, Breakdown and Setback of starches; （2） but could increased Trough, Final Viscosity, Peak Time and Pasting Temperature of starches. Different impact was observed at different normal corn hybrids . With the increase of NaCl concentrations, Trough, Final Viscosity , Peak Time and Pasting Temperature increased, however, Breakdown and Setback decreased. Peak remained unchanged.

关 键 词：普通玉米杂交种 食盐 糊化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]