小米粉RVA糊化特性的研究  

STUDIES ON RVA PERFORMANCE OF MILLET STARCH

作　　者：董颖超[1] 秦玉昌[1] 李军国[1] 李俊[1] 牛力斌[1] 

机构地区：[1]中国农业科学院饲料研究所,北京100081

出　　处：《食品研究与开发》2007年第7期51-54,共4页Food Research and Development

摘　　要：采用快速粘度分析仪(Rapid Viscosity Analyser,RVA)测定了在不同浓度、pH及添加蔗糖、食盐、明矾、硬脂酸等条件下小米糊RVA粘度曲线的变化情况,研究了小米淀粉粘度性质及其影响因素。结果显示,浓度对小米糊粘度性质影响显著,随浓度的增高,糊化温度降低,粘度曲线中峰值粘度及最终粘度升高;pH值对小米糊粘度性质影响较大,过高或过低的pH都会导致峰值粘度降低;随蔗糖添加量的增加,糊化温度略有增高;随着氯化钠浓度的增加糊化温度升高,氯化钠可提高小米糊粘度;明矾对小米糊的峰值粘度影响较大,而对糊化温度影响不大;添加硬脂酸的小米糊的最终粘度显著提高,而峰值粘度变化较小。通过研究为进一步了解小米淀粉的粘度特性及产品开发提供理论依据。The properties of the millet starch were measured with Rapid Viscosity Analyser under different concentration, pH, and with addition of sucrose, sodium chloride, alum and stearic acid. The results showed that concentration and pH obviously influenced the pasting properties of millet starch. There was an increase for millet samples between with addition of sodium chloride and without. With the increase of sucrose added, pasting temperature increased moderately. Alum also impacted viscosity properties of the millet starch. With addition of stearic acid, the final pasting viscosity was higher than that of without addition of stearic acid, but the peak viscosity of millet starch was slightly decreased. These results are useful for application of the millet in food industry.

关 键 词：小米 糊化性质 RVA 粘度曲线 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]