甘薯淀粉糊性质的研究  

Study on paste properties of sweet potato starch

作　　者：高群玉[1] 吴磊[1] 刘垚[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2008年第8期153-155,共3页Science and Technology of Food Industry

摘　　要：甘薯淀粉是重要的粮食、饲料和工业原料。淀粉的应用主要是应用淀粉糊,因此糊的性质至关重要。本文采用Brabender连续粘度计测定了甘薯淀粉在不同浓度、pH、食糖、盐和硬脂酸条件下对甘薯淀粉糊粘度曲线的影响;并对甘薯淀粉糊的透明度、凝沉性和冻融稳定性等进行了测试,为进一步开发甘薯淀粉的应用提供基础。Sweet potato starch is one of the important foodstuff, animal feeds and industrial material ＆ The properties of starch paste play great roles in their application. Viscosities under different conditions such as concentration, pH, sucrose,salt and stearic acid were investigated with Brabender viscometer. Other properties of sweet potato starch paste such as transparency, retrogradation and freeze-thaw stabilization were studied as well.

关 键 词：甘薯淀粉 糊性质 粘度 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]