糖类对蕨根淀粉加工特性的影响  

Effects of sugar on processing properties of Pteridium aquilinum starch

作　　者：孙昌波[1] 曹清明[1] 钟海雁[1] 李忠海[1] 

机构地区：[1]中南林业科技大学食品学院

出　　处：《食品工业科技》2008年第1期107-110,共4页Science and Technology of Food Industry

摘　　要：利用蕨[Pteridium aquilinum]作为原材料,用水磨法提取蕨根淀粉,研究了糖类对蕨根淀粉加工特性的影响。结果表明:糖的加入使淀粉的糊化温度升高;葡萄糖和蔗糖使淀粉糊的粘度值上升;蔗糖和葡萄糖能使透光率增加;糖能使冻融稳定性和糊凝沉性提高,析出清液减少;蕨根淀粉糊贮藏过程中会发生老化现象,加入蔗糖和葡萄糖,在72h内粘度变化减缓,浓度达20%时,对老化的抑制效果明显;葡萄糖和蔗糖72h内对糊透光率的减小有极显著作用。The raw materials Pteridium aquilinum starch was extracted by using a traditional wet-milling process. The effects of sugar on processing properties of Pteridium aquilinum starch were studied. Sugar enhanced pasting temperature. Glucose and sucrose raised viscosity and transmittance. Sugar improved freeze-thaw stability and sediment stability,with a lower percentage of supernatant, Pastes retrograded during 72h storage, Sugar reduced retrogradation tendency and it was more apparent when sugar density reached 20%. Sugar including glucose and sucrose significantly lessened the tendency of transmittance decrease.

关 键 词：蕨根淀粉 糊特性 葡萄糖 蔗糖 

分 类 号：TS235.5[轻工技术与工程—粮食、油脂及植物蛋白工程]