蕨根淀粉糊特性的研究  

Research on Pteridium Squilinum starch paste properties

作　　者：曹清明[1] 钟海雁[1] 李忠海[1] 孙昌波[1] 

机构地区：[1]中南林业科技大学食品学院,长沙410004

出　　处：《食品科技》2007年第11期36-39,共4页Food Science and Technology

基　　金：中南林业科技大学青年基金项目(101-003)

摘　　要：实验研究了蕨根淀粉糊的特性。结果表明:蕨根淀粉糊的黏度为6.387mPa·s,是马铃薯的0.93倍,是玉米淀粉的1.5倍。蕨根淀粉糊是长糊,黏韧性好;淀粉糊在33℃室温下的透光率为16.47%;蕨根淀粉只经1次冻融,就有水分析出,它的冻融稳定性较马铃薯淀粉差,但明显优于玉米淀粉;蕨根淀粉凝沉稳定性为52h内析出清液53.3%;蕨根淀粉凝胶稠度为120.75,说明凝胶为软胶凝度;蕨根淀粉热处理后糊化困难,淀粉糊凝沉稳定性下降。The paste properties of Pteridium Squilinum have been studied. Viscosity of Pteridium Squilinum paste was 6.387mPa·s, 0.93 times of that of potato starch and 1.5 times of that of maize starch. Pteridium Squilinum starch paste can be stretched and had a good toughness. The transmittance（%T） was 16.47% at 33℃ of room temperature. Water release appeared through centrifuging after one cycle freeze-thaw process. The freeze-thaw stability was lower than that of potato starch paste and higher than that of maize starch paste. The sediment stability showed that the percentage of supernatant was 53.3% within 52h settles. The stiffness of gel was 120.75, which indicated that the gel was soft. Wet-heat treatment above 100℃ had a great negative influence on pasting, with a decrease of sediment stability.

关 键 词：蕨根淀粉 糊特性 黏度 透光率 凝沉稳定性 冻融稳定性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]