柠檬酸对淀粉糊化性质的影响  

Influence of Citric Acid on the Pasting Properties of Starches From Normal Corn Hybrids

作　　者：赵前程[1] 吴素文[2] 李新华[1] 于济洋[1] 王翀[1] 

机构地区：[1]沈阳农业大学食品学院 [2]沈阳农业大学理学院,沈阳110161

出　　处：《农业科技与装备》2007年第6期53-55,共3页Agricultural Science & Technology and Equipment

基　　金：辽宁省自然科学基金项目(20032083)

摘　　要：本文采用湿法在实验室的条件下提取18种普通玉米杂交种淀粉,并采用不同浓度的柠檬酸对淀粉进行处理。采用快速粘度测定仪(RVA)分析了淀粉的糊化性质参数。结果表明:柠檬酸对普通玉米杂交种淀粉的糊化性质有显著影响,它降低了所有普通玉米杂交种淀粉的回生值、破损值、峰值和终粘度,提高了谷值和出峰时间;但对不同普通玉米杂交种淀粉的糊化性质影响程度有显著差别,对不同糊化性质参数的影响程度也有明显区别。随着柠檬酸浓度的增加,普通玉米杂交种淀粉的谷值、终粘度、回生值都明显降低;破损值则明显增加;峰值、出峰时间和成糊温度没有明显变化。A wet-milling procedure was adopted in laboratory to isolate starches from 18 normal corn hybrids, and starches were treated by citric acid. Pasting property was analyzed by performing RVA（Rapid Viscosity Analyzer）. Results showed that citric acid had great influence on the pasting properties of starches from normal corn hybrids, it decreased Peak, Breakdown, Final Viscosity and Setback, and it increased Trough and Peak Time. But it had different impact both on different normal corn hybrids and each parameter of pasting property. With the increase of citric acid concentrations, Trough, Final Viscosity, and Setback decreased, however, Breakdown increased, and Peak, Peak Time and Pasting Temperature remained unchanged.

关 键 词：农产品加工 普通玉米杂交种 理论研究 柠檬酸 糊化性质 快速粘度测定仪 

分 类 号：S513[农业科学—作物学]