pH和NaCl对马铃薯、玉米淀粉黏度特性的影响  

Effects of pH and NaCl on pasting behaviors of potato and corn starches

作　　者：黄峻榕[1] 薛婷[1] 魏宁果 李宏梁[1] 刘树兴[1] 杨大庆[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,陕西西安710021

出　　处：《食品与机械》2013年第6期10-14,33,共6页Food and Machinery

基　　金：国家自然科学基金项目(编号:31071562);陕西省科学技术研究发展计划项目(编号:2011KW-26);陕西省科学技术厅农业攻关项目(编号:2011K01-17);陕西农产品加工技术研究院农产品深加工产业化项目(编号:NYY-090101)

摘　　要：在测定离子强度的基础上,分析了pH、NaCl对马铃薯淀粉和玉米淀粉糊化特性的影响。结果表明:pH值对马铃薯淀粉的黏度特性无明显的影响;NaCl会降低马铃薯淀粉的黏度。pH值和NaCl对玉米淀粉的黏度特性均无显著影响。pH一定时,随离子强度的增加,马铃薯淀粉黏度的变化较大;离子强度一定时,随pH值的增加,马铃薯淀粉的黏度无明显变化。与pH相比,离子强度对马铃薯淀粉黏度性质的影响更重要。在黏度性质方面,马铃薯淀粉比玉米淀粉对离子强度更敏感。The effects of pH and NaCl on the pasting behaviors of po- tato and corn starches were analyzed based on determination of ionic strength, pH value did not show significant impact on the pasting viscosity of potato starch. NaCl reduced the viscosity of potato starch, pH value and NaCl did not exhibit distinct influence on pas- ting viscosity of corn starch. With a certain pH, viscosity of potato starch changed evidently with increasing ionic strength. At a certain ionic strength, viscosity of potato starch did not show obvious chan- ges as pH increased. Ionic strength was more important than pH val- ue to the pasting viscosity of potato starch. The viscosity of potato starch was more sensitive to ionic strength than that of corn starch.

关 键 词：马铃薯淀粉 玉米淀粉 黏度 pH NACL 离子强度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]