超声波处理对菱角淀粉糊凝胶质构特性的影响  

Effect of Ultrasonic Treatment on Gel Texture Properties of Water Caltrop Starch Paste

作　　者：明建[1,2] 邓科[1] 谭静[1] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市特色食品工程技术研究中心,重庆400715

出　　处：《食品科学》2009年第19期81-84,共4页Food Science

摘　　要：以四川西昌产两角菱角淀粉为原料,利用TA-XT2i物性测定仪,研究超声作用下两角菱角淀粉糊凝胶质构特性的变化。结果表明:在不同超声波作用条件下,不同浓度的两角菱角淀粉糊所形成的凝胶质构特性显著改变,延长超声波作用时间和增加超声强度,会降低凝胶的硬度、咀嚼性、胶着性、弹性、黏聚性以及回复性,并且随着两角菱角淀粉糊浓度的增大,其所形成凝胶的质构特性下降趋势减缓。Gel texture properties of water caltrop starch paste from Xichang, Sichuan province were investigated using a TAXT2i texture analyzer. A significant change in gel texture properties of water caltrop starch paste formed by different concentrations was occurred under various ultrasonic treatment conditions. Hardness, gumminess, chewiness, elasticity, cohesiveness and recoverability of gel texture properties exhibited a decreasing tendency as the increases of time and intensity of ultrasonic treatment. However, the decreasing tendency of gel texture properties was attenuated with an increase of water caltrop starch paste concentration.

关 键 词：超声波 菱角淀粉 凝胶 质构特性 

分 类 号：TS202.3[轻工技术与工程—食品科学]