藕淀粉和超微全藕粉的糊化特性研究  

Pasting properties of lotus root starch and super-fine whole lotus root starch

作　　者：余清清 张美霞[1] 陈光静[1] 阚建全[1,2,3] YU Qing-qing;ZHANG Mei-xia;CHEN Guang-jing;KAN Jian-quan(College of Food Science,Southwest University,Chongqing 400715,China;Laboratory of Quality&Safety Risk Assessment for Agro-Products on Storage and Preservation(Chongqing), Ministry of Agriculture,Chongqing 400715,China;Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715 [3]中匈食品科学联合研究中心,重庆400715

出　　处：《食品与发酵工业》2018年第11期130-137,共8页Food and Fermentation Industries

摘　　要：以不同品种莲藕为原料,通过超微粉碎技术制备超微全藕粉,研究藕淀粉和超微全藕粉的糊化特性差异。结果表明,超微全藕粉糊化特性的变化趋势与藕淀粉相似,但超微全藕粉的糊化温度、溶解度和膨胀度高于藕淀粉,糊化所需要的能量低于藕淀粉;与藕淀粉相比,超微全藕粉的黏度低、稳定性好,凝胶强度低、弹性好。且随着全藕粉颗粒粒径的减小,其溶解度增加,膨胀度、冻融稳定性和酶解率降低,糊化液黏度的稳定性增强。因此,适度的超微粉碎能改善全藕粉的糊化特性。The differences in pasting properties of lotus root starch and super-fine whole lotus root starch were compared among different lotus varieties.The results indicated that the trend of pasting properties of super-fine whole lotus root starch was similar to the lotus root starch.Compared with lotus root starch,the super-fine whole lotus root starch exhibited advantages on higher pasting temperature,better solubility and swelling capacity,lower viscosity,better stability and gel elasticity.It also cost less energy during the pasting.With the decrease of the particle size of whole lotus root starch,the solubility increased,swelling degree,freeze-thaw stability and the rate of hydrolysis decreased,viscosity stability increased.In conclusion,appropriate superfine grinding could improve pasting properties of whole lotus root.

关 键 词：藕淀粉 超微全藕粉 糊化特性 粒径 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]