不同品种莲藕淀粉的颗粒形态及流变特性研究  

Study on the morphological and rheological properties of starch separated from four sorts of lotus roots

作　　者：钱文文[1] 李帅[1] 王春辉[1] 严守雷[1] 李洁[1] 王清章[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070

出　　处：《食品工业科技》2012年第4期195-199,共5页Science and Technology of Food Industry

摘　　要：利用扫描电子显微镜和流变仪等对四种莲藕(鄂莲五号,鄂莲一号,武植二号,3537)淀粉的颗粒形态和流变特性进行了研究。结果表明:四种莲藕淀粉大部分呈长棒状及不规则的片状。鄂莲五号莲藕淀粉粒径最大且大颗粒的淀粉粒占较大的比例,武植二号淀粉粒径最小,小颗粒和不规则片状的淀粉粒占较大比例。不同品种莲藕淀粉在升温和降温模量变化差异显著。在升温和降温过程中鄂莲五号淀粉具有最高的储能模量G'、耗能模量G″和低的损失因子tanδ,而四种淀粉中武植二号淀粉的G'和G″均最小且具有最大的tanδ。不同浓度(4%～8%)的莲藕淀粉糊随浓度的增加稠变系数也增加,且均为假塑性流体,表观黏度随剪切速率增加而降低,表现为剪切变稀。The morphological and rheological properties of starches separated from four different lotus roots（Elian5,Elian1,Wuzhi2,3537） were investigated by using SEM and dynamic rheometer.The experimental results demonstrated that：The granule shape of these starches shaped in rhabdoid to irregular schistose.Starch isolated from Elian5 showed the biggest granule size and made up a larger percentage of large granules,while starch from Wuzhi2 showed the smallest granule size and made up a larger percentage of small granules and irregular schistose.Rheological properties of starches from different lotus roots measured using the dynamic rheometer during heating and cooling,they were different significantly.The starch from Elian5 showed the highest storage modulus G＇,loss modulus G″ and lowest loss factor tanδ during heating and cooling,while the starch from Wuzhi2 showed the lowest G＇,G″ and the highest tanδ.Thickening coefficient increased with increasing concentration（4% ～ 8%） of lotus roots starch paste,they were all pseudo plastic fluid.The viscosity decreased with the increasing shear rate,they were shear-thinning nature.

关 键 词：颗粒形态 流变特性 莲藕淀粉 

分 类 号：TS201.7[轻工技术与工程—食品科学]