苦槠淀粉物性初探  

Study on physical properties of Castanopsis Sclerophylla starch

作　　者：涂宗财[1] 刘光宪[1] 王辉[1] 刘成梅[1] 林德荣[1] 王艳敏[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品工业科技》2008年第8期121-124,共4页Science and Technology of Food Industry

基　　金：国家科技型中小企业技术创新基金(07C26213601532);教育部长江学者和创新团队发展计划项目(IRT0540)

摘　　要：首次对苦槠淀粉物理特性进行了研究。研究表明,苦槠淀粉的外观形貌多为椭圆形,加入NaCl或蔗糖可提高苦槠淀粉糊的透明度、凝沉性,降低冻融稳定性,吸水增重比为15.5%,平均粒径为10μm,淀粉糊为假塑性流体。实验研究建立了苦槠淀粉流变模型为τ=46.259×γ0.1132,测得淀粉糊的硬度为118.5g,粘着力为-49.5g,与玉米淀粉糊相比,其硬度较小,粘着力相近。The physical properties of Castanopsis Sclerophylla starch were studied, The granular appearance of Castanopsis Sclerophylla starch was elliptical mostly. Its light permeate ratio and sediment volume were improved and freeze-thaw water-separate ratio was reduced by adding NaCI or sucrose. Its gain ratio was 15.5%, the average diameter of particles was about 10μm. Castanopsis Sclerophylla starch paste was pseudoplastic. A rheology model of Castanopsis Sclerophylla starch past was constructed as τ= 46.259 ×γ0.1132. The hardness of Castanopsis Sclerophylla starch past was 118.5g and the adhesive force was -49.5g, Comparison between Castanopsis Sclerophylla starch past and corn starch paste, the hardness of Castanopsis Sclerophylla starch past was less than corn starch paste, the adhesive force of them were similar.

关 键 词：苦槠淀粉 粒度分布 流变模型 质构曲线 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]