马铃薯羧甲基淀粉糊化特性研究  

Studies on The Paste Properties of Potato Carboxymethyl Starch

作　　者：徐忠[1] 

机构地区：[1]黑龙江商学院化学中心,哈尔滨150076

出　　处：《食品科学》2001年第2期25-28,共4页Food Science

摘　　要：对马铃薯羧甲基淀粉糊性质进行了详细的研究，包括不同取代度羧甲基淀粉糊化温度，糊的冻融稳定性、透明性、抗霉生长能力及温度、浓度、回旋速度、pH值和介质对羧甲基淀粉糊粘度性质的影响。结果表明，马铃薯羧甲基淀粉具有低温易糊化，糊凝沉性弱，冻融稳定性好，抗霉能力强和透明度高的优良性质。氯化钠及钙离子对马铃薯羧甲基淀粉粘度性质有较大的影响。The paste properties of carboxymethyl starch have been studied, including the gelatinization temperatrue,freeze-thaw stability,clarity and the anti-mycotic charicteristics,the effects of temperatme,concentration rotation,rate and pH values and the effects of media such as cane sugar,sodium chloride and chloridion.The results indicated that carboxymethly starch has shown fine properties of easier gelatinization,lower retrogradation,better freeze-thaw stability, strong anti-mycotic charicteristics,and higher charilty.The sodium chloride and calciuimon have shown better effects on their paste viscosity properities.

关 键 词：马铃薯 羧甲基淀粉 糊性质 粘度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS235.2[轻工技术与工程—食品科学与工程]