瓜尔豆胶对莲子淀粉糊特性影响的研究  

Influence of Guar Gum on the Characteristics of Lotus-Seed Starch Paste

作　　者：林鸳缘[1] 曾绍校[1] 张怡[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国食品学报》2011年第2期87-90,共4页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技厅科技计划重点项目(2008N0007)

摘　　要：研究瓜尔豆胶对莲子淀粉糊化特性和冻融稳定性的影响。结果表明,添加瓜尔豆胶使莲子淀粉糊起糊温度降低,峰值黏度显著提高,热稳定性、冷稳定性均下降,且添加量越大影响越显著;当瓜尔豆胶添加量为0.5%时,淀粉凝沉性变化不大;瓜尔豆胶添加量为1%时,淀粉凝沉性减弱。瓜尔豆胶可大大降低莲子淀粉糊的析水率,提高莲子淀粉糊的冻融稳定性。Effect of guar gum on pasting properties and freeze-thaw stability of lotus seed starch was investigated.The results showed that the beginning gelatinization temperature,heat and cold stability of lotus seed starch pastes decresed,the peak viscosity greatly increased with increasing the concentration of guar gum.However,guar gum had no effect in retarding retrogradation of lotus seed starch pastes at 0.5%,but at 1%,guar gum was highly effective in reducing the syneresis,improving the freeze-thaw stability of lotus seed starch pastes.

关 键 词：莲子淀粉糊 糊化特性 冻融稳定性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]