百合淀粉凝胶回生过程中的流变学特性  

Rheological Properties of Retrogradation Starch Gel from the Bulbs of Lilium brownii var.colchesteri

作　　者：吉宏武[1] 浦萍萍[1] 丁霄霖[1] 

机构地区：[1]无锡轻工大学食品学院,江苏无锡214036

出　　处：《无锡轻工大学学报（食品与生物技术）》2001年第4期373-376,共4页Journal of Wuxi University of Light Industry

摘　　要：以玉米淀粉和马铃薯淀粉为参照 ,考察了百合淀粉回生过程中的流变学特性及糖对其回生过程中流变学特性的影响 .结果表明 :百合淀粉回生过程中的流变学特性与马铃薯淀粉极为相似 ,与玉米淀粉有显著差异 ;添加蔗糖可以抑制百合淀粉胶存放过程中初始贮能模量的增加 。In this article, compared with potato starch and corn starch, rheological properties of retrogradation starch gel from the bulbs of Lilium brownii var.colchesteri and the effect of addition of sucrose on its rheological characteristics were studied by a rheometer. Results showed that rheological properties of starch paste for lily were similar to that of potato starch gel, but different from that of corn starch gel. Rate of its retrogration can be inhibited by addition of sucrose.

关 键 词：百合淀粉 流变学特性 回生特性 

分 类 号：TS201.7[轻工技术与工程—食品科学]