菱角淀粉与绿豆淀粉的糊化及老化性质共性与区别  

Sameness and difference of the thermal properties and the retrogradation between water caltrop starch and mung bean starch

作　　者：邹铁[1] 赵庆[1] 赵春梅[1] 王清章[1] 严守雷[1] 李洁[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2011年第9期288-291,295,共5页Food Science and Technology

摘　　要：通过快速黏度测定仪、差示扫描量热仪等仪器,对菱角淀粉和绿豆淀粉的糊化以及老化性质进行一系列的研究比较并分析其对粉丝品质的影响;主要通过测定淀粉直链淀粉含量、溶解度和膨润力、淀粉糊黏度性质、存放过程中的淀粉糊浊度和凝沉性变化以及热力学特性,综合分析得知,菱角淀粉直链淀粉含量以及回生能力大于绿豆淀粉,菱角淀粉糊的冷热稳定性较差,糊的黏度远小于绿豆淀粉。The thermal properties, the retrogradation of water caltrop starch and mung bean starch and the texture qualities of theirs starch noodles was studied with a rapid visco analyzer and differential scanning calorimeter. Through measuring the amylose content, swelling power, solubility, the viscosity of starch paste and the sedimentation rate, turbility and thermodynamic properties during storage, the amylose content and the retrogradation of mung bean starch are lower than the water caltrop starch and the viscosity and the stability of water caltrop starch paste under different temperature are lower.

关 键 词：菱角淀粉 绿豆淀粉 糊化性质 老化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]