不同添加剂对蕨根淀粉凝沉性的影响  

Effect of Different Additives on the Retrogradation of Fern Root Starch

作　　者：齐国源[1] 马旻[1] 刘茜[1] 高楠[1] 吴海云[1] 杜双奎[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《粮食加工》2011年第1期34-36,共3页Grain Processing

基　　金：西北农林科技大学大学生科技创新试验计划资助项目(101071206)

摘　　要：凝沉特性是淀粉的重要性质,研究氯化钠、蔗糖、柠檬酸、明矾、海藻酸钠、单甘脂对蕨根淀粉凝沉性的影响。结果表明,不同添加剂对蕨根淀粉糊的凝沉性有改善作用;单甘脂、海藻酸钠、蔗糖对蕨根淀粉糊的凝沉性影响较显著;明矾添加一段时间后对其影响比较显著;氯化钠、柠檬酸对其影响较小。Retrogradation is an important property of starches.Effects of sodium chloride,cane sugar,citric acid,alum,sodium alginate,monoglycerides on the retrogradation of fern root starch were studied.The results showed that all these additives can improve the retrogradation of fern root starch.Monoglycerides,sodium alginate and cane sugar have a significant influence on the retrogradation of fern root starch;alum also has some influence on it after added for period of time;sodium chloride and citric acid have little effect on it.

关 键 词：蕨根淀粉 凝沉性 添加剂 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]