橡实(杯状栲)淀粉的凝胶特性研究  

Study on the textural properties of acorn(Castanopsis Calathiformis)starch

作　　者：王紫雅[1] 杜先锋[1] 

机构地区：[1]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《食品工业科技》2012年第19期150-154,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31171655)

摘　　要：实验采用质构仪考察了不同浓度、pH及常用添加剂对杯状栲橡实淀粉的凝胶质构特性的影响,并比较了橡实淀粉与玉米、马铃薯淀粉的差异。结果显示,橡实淀粉的凝胶特性值略高于玉米淀粉,低于马铃薯淀粉。浓度对橡实淀粉的凝胶质构特性影响显著,随着浓度的增加,凝胶质构特性增强。pH在6.5附近时,杯状栲淀粉表现出最强的凝胶质构特性。除木糖醇可以显著增强杯状栲淀粉的凝胶特性,实验中其他糖类的加入对其质构特性的影响作用均不大。盐类、脂类对杯状栲淀粉的凝胶质构特性的影响作用都有先增大后减小的趋势。The affection of concentration,pH and additive performance to Castanopsis Calathiformis starch was investigated,the different of this starch to maize and potato starch was compared.The result indicated strength of Castanopsis Calathiformis starch gel was stronger than maize but weaker than potato starch.The strength of Castanopsis Calathiformis starch was positive correlation with the concentration of starch and better than others when pH 6.5.Glucide effects to the starch were insignificant except xylitol.Both of the affection of saline and lipid were decreased after increased.

关 键 词：杯状栲 橡实淀粉 凝胶质构特性 添加剂 

分 类 号：TS235.5[轻工技术与工程—粮食、油脂及植物蛋白工程]