颗粒状冷水可溶淀粉对豆类淀粉糊化及凝胶特性影响  

Effects of granular cold water soluble starch on pasting and textural properties of bean starches

作　　者：吴旻[1] 熊柳[1] 孙庆杰[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《粮食与油脂》2013年第5期16-19,共4页Cereals & Oils

摘　　要：研究颗粒状冷水可溶淀粉对绿豆淀粉和豌豆淀粉糊化特性及凝胶特性影响。通过对RVA和TPA数据分析,表明添加颗粒状冷水可溶淀粉后,二种豆类淀粉糊化温度随颗粒状冷水可溶淀粉添加量增加而升高,其峰值粘度、谷值粘度、终值粘度也随添加量增加而呈显著增大趋势;且添加颗粒状冷水可溶淀粉后,二种豆类淀粉凝胶硬度均呈显著下降趋势,而弹性则并未发生明显变化。The effects of granular cold water soluble starch on pasting properties and textural properties of mung bean starch and pea starch were studied. Through the RVA and TPA data analysis, the results showed that when the granular cold water soluble starch was added, the pasting temperature of two kinds of starch increased with the increasing of the amount added, and the peak viscosity, trough viscosity, final viscosity also showed a great upward trend with the increasing of the amount added. After added the granular cold water soluble starch, the hardness of two bean starches appeared a clear downward trend while the springiness had no significant change.

关 键 词：颗粒状冷水可溶淀粉 绿豆淀粉 豌豆淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]