影响板栗淀粉回生的因素研究  

Factors Affecting Retrogradation of Chestnut Starch

作　　者：綦菁华[1] 王芳[1] 庞美霞[1] 黄漫青[1] 庄文娟[1] 郑学雅[1] 

机构地区：[1]北京农学院食品系,北京102206

出　　处：《中国粮油学报》2009年第3期58-61,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：研究了pH、温度、蔗糖和氯化钠对板栗淀粉回生的影响。pH为4和6,板栗淀粉易回生,pH为3和8,抑制回生;在选择的温度范围内,温度升高抑制淀粉回生;在选择的浓度范围内,蔗糖和食盐都可抑制回生,但浓度和抑制效果无明显关系。Facotors affecting the retrogradation of chestnut starch have been studied in this work for developing the utilization of chestnut, refering pH value, preservation temperature, concentrations of sucrose and sodium chloride. The degree of starch retrogradation （DR） was measured by the α- amylase - iodine method. Results show that DR increases at pH 4 or 6, while reduces at pH 3 or 8, and reduces with the increasing preservation temperature in the experimental temperature range. Sucrose and sodium chloride within the experimental dose range could restrain DR, and the restrain effect shows no dependence on dose.

关 键 词：板栗 淀粉 回生 

分 类 号：TS201.2[轻工技术与工程—食品科学]