添加剂对马铃薯淀粉糊性质的影响  

Effects of Additives on the Properties of Potato Starch Paste

作　　者：朱玉[1] 郭丽[2] 

机构地区：[1]安庆师范学院生命科学学院,安徽安庆246011 [2]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《安庆师范学院学报（自然科学版）》2015年第2期81-84,共4页Journal of Anqing Teachers College(Natural Science Edition)

基　　金：国家自然科学基金项目(31371735)

摘　　要：为了解马铃薯淀粉糊的性质,采用分析方法对马铃薯淀粉糊凝胶质构性、凝沉性和冻融稳定性进行探索性研究,初步考察了蔗糖、葡萄糖、果糖三种甜味剂对马铃薯淀粉糊凝胶质构性、凝沉性和冻融稳定性的影响。结果表明:蔗糖、葡萄糖、果糖均能提高马铃薯淀粉糊的凝胶质构特性,但影响程度几乎相同;三种糖类均能改善其淀粉的凝沉性,且添加浓度越高,蔗糖降低马铃薯淀粉凝沉性越明显。蔗糖、葡萄糖、果糖对马铃薯淀粉的冻融稳定性有促进作用。To study the properties of potato starch paste, the textural properties, retrogradation and freeze-thaw stability of po-tato starch paste were studied by analytical method.Effects of sucrose, glucose and fructose on the textual properties, retrograda-tion and freeze-thaw stability of potato starch paste textural properties,retrogradation and freeze-thaw stability were investigated. The results showed that sucrose, glucose and fructose increased the gel textures of potato starch paste to the same extents.Three sugars could improve the retrogradation of potato starch paste and the retrogradation was reduced obviously with increasing sucrose contents.Besides, three sugars could improve the freeze-thaw stability of potato starch paste.

关 键 词：添加剂 马铃薯淀粉糊 性质 

分 类 号：TQ46[化学工程—制药化工]