蜡质马铃薯淀粉性质的研究  

Properties of Waxy Potato Starch

作　　者：洪雁[1] 顾正彪[1] 顾娟[1] 

机构地区：[1]食品科学与技术国家重点实验室、江南大学食品学院,无锡214122

出　　处：《中国粮油学报》2008年第6期112-115,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了蜡质马铃薯淀粉的品质特性,结果表明:蜡质马铃薯淀粉糊液的黏度比马铃薯淀粉高,蜡质马铃薯淀粉糊化后不易老化,其糊液抗凝沉、透光度都优于蜡质玉米淀粉和糯米淀粉。用RVA测定了蜡质马铃薯淀粉糊在不同介质中黏度曲线的变化情况。The property of waxy potato starch has been studied and a comparison was made with waxy cornstarch and waxy rice starch.Amylograms of waxy potato starch were measured with a Rapid Visco Analyzer under different mediums.Results show the waxy potato starch paste has higher viscosity and is less easy to degradation,compared with waxy cornstarch and waxy rice starch.

关 键 词：蜡质马铃薯 淀粉 性质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程] TS235.2[轻工技术与工程—食品科学与工程]