配料对淀粉峰值黏度和糊化温度的影响  

Effects of additives on peak viscosity and gelatinization temperature of starch

作　　者：曾茂茂[1] 袁昆[1] 何志勇[1] 秦昉[1] 陈洁[1] 

机构地区：[1]江南大学食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品工业科技》2014年第4期291-293,共3页Science and Technology of Food Industry

基　　金：广东省重大科技专项(2011A091000012);"十二五"农村领域国家科技计划课题(2012BAD37B01)

摘　　要：采用RVA快速黏度仪研究了食盐、蔗糖和植脂末等配料对普通和高支链玉米淀粉的峰值粘度和糊化温度的影响。结果表明,对于NaCl和蔗糖来说,随着其质量分数的升高,普通和高支链淀粉的峰值黏度和糊化温度均增大;而对于植脂末,普通淀粉在其质量分数小于6%时,其峰值黏度升高,糊化温度基本不变,大于6%时,峰值黏度和糊化温度均降低。高支链玉米淀粉在植脂末质量分数小于4%时峰值黏度和糊化温度均略微降低,而大于4%时均升高。研究结果有助于阐明玉米淀粉糊化的规律,以及为其它谷物淀粉糊化工艺提供借鉴。In this study, effects of NaCI. sucrose and non -dairy creamer on peak viscosity and gelatinization temperature of normal and high amylopectin corn starch were investigated by RVA（Rapid Viscosity Analyzer）. The results had demonstrated that the peak viscosity and gelatinization temperature of normal and high amylopectin corn starch both increased with the increasing of NaCI and sucrose mass fraction .tor non-dairy creamer. the peak viscosity of corn starch increased and gelatinization temperature remained almost the same when non - dairy creamer mass fraction was below 6 % , while both the peak viscosity and gelatinization temperature decreased when non-dairy creamer mass fraction was above 6%. As for high amylopectin. both peak viscosity and gelatinization temperature decreased slightly when non-dairy creamer mass fraction was below 4%. while increased when non-dairy creamer mass fraction was above 4%. The results might shed light on the mechanism of corn starch gelatinization ,and provide reference for the technology of starch gelatinization.

关 键 词：添加剂 淀粉 糊化特性 峰值粘度 糊化温度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]