蔗糖和海藻糖对糯米淀粉黏滞性和热特性的影响  

Effects of sucrose and trehalose on viscosity and thermal properties of waxy rice starch

作　　者：马红静[1] 谢新华[1] 贺平[1] 杨贞[1] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002

出　　处：《粮食与饲料工业》2015年第7期36-39,共4页Cereal & Feed Industry

基　　金：河南省教育厅科技攻关项目(14A550014)

摘　　要：为研究糖种类和糖添加量对糯米淀粉黏滞性和热特性的影响,利用快速黏度分析仪和差示扫描量热仪测定添加不同浓度蔗糖和海藻糖的糯米淀粉的黏度、糊化温度及热焓值的变化。结果表明:2种糖均能使淀粉的糊化温度升高,且蔗糖提高淀粉糊化温度的能力略高于海藻糖。随着蔗糖和海藻糖添加量的增加,淀粉峰值黏度和最终黏度均增加,淀粉糊的热稳定性增强。糖质量分数小于6%时,淀粉热焓值随着糖添加量的增加而增加,糖质量分数大于6%时,随着糖添加量的增加,淀粉热焓值有下降趋势,且蔗糖对淀粉热焓值的影响要明显高于海藻糖。The effects of sucrose and trehalose on viscosity and thermal property of waxy rice starch were studied. With different concentrations of sucrose and trehalose, the viscosity, pasting temperature and enthalpy change of waxy rice starch were determined by rapid viscosity analyzer and differential scanning calorimetry. The results showed that the two kinds of sugar both increased the pasting temperature of rice starch, and the ability of sucrose to improve the pasting temperature of starch was slightly higher than that of trehalose. With the increase of the content of sugar, the peak viscosity and final viscosity both increased gradually, and thermal stability of starch was improved. With less than 6% sugar concentration, the enthalpy of starch increased with the increase of sugar concentration, but with more than 6~ sugar concentration, the enthalpy of starch decreased, and the effect of sucrose on the enthalpy of starch was more obvious than that of trehalose.

关 键 词：糯米淀粉 黏滞性 热特性 蔗糖 海藻糖 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]