常用淀粉对甘薯粉糊化特性的影响  

The Effects of Various Starches on the Sweet Potato Flour Gelatinization Properties

作　　者：雷鸣[1] 卢晓黎[1] 何自新[1] 

机构地区：[1]四川大学轻工与食品工程学院,成都610065

出　　处：《食品科学》2002年第1期31-33,共3页Food Science

摘　　要：利用Brabender粘度仪考察了几种常用淀粉对甘薯粉糊化特性的影响,认为马铃薯、甘薯淀粉使甘薯粉糊化温度降低,玉米、木薯淀粉则使其升高;甘薯、玉米淀粉使甘薯粉糊化时间延长。添加各种淀粉均可使甘薯粉的峰谷粘度提高;马铃薯、玉米淀粉还可大幅度提高其峰值粘度。但马铃薯淀粉粘度破损值大,玉米淀粉破损值小、峰谷粘度高。The effects of various starches on the sweet potato flour gelatinization properties tested by Brabender Viscograph were investigated. The starch of potato or sweet potato could make its flour gelatinization temperature drop,but corn or cassava starch would make it go up;The starch of sweet potato or corn could make the sweet potato flour gelatinization time longer. Add various starches could make the sweet potato flour valley viscosity increase. The starch of potato or corn could also in crease its peak value viscosity, but the viscosity break towin was low in corn starch,while its valley viscosity was high.

关 键 词：淀粉 甘薯粉 糊化特性 甘薯食品 膨化食品 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS215[轻工技术与工程—食品科学与工程]