荸荠淀粉糊流变性质的研究  

Rheological Properties of Chufa Starch Paste

作　　者：任剑豪 甘增鹏 詹浩通 廖卢艳 Ren Jianhao;Gan Zengpeng;Zhan Haotong;Liao Luyan(School of Food Science and Technology,Hunan Agricultural University,Hunan Fermented Food Engineering Technology Research Center,Changsha 410128)

机构地区：[1]湖南农业大学食品科学技术学院湖南省发酵食品工程技术研究中心

出　　处：《中国粮油学报》2019年第11期29-37,共9页Journal of the Chinese Cereals and Oils Association

基　　金：长沙市科技计划(kq1804004)

摘　　要：为有效开发利用荸荠淀粉,研究不同浓度的淀粉、食盐、蔗糖、黄原胶、卡拉胶以及瓜尔豆胶对荸荠淀粉糊动态及静态流变特性的影响,结果表明:荸荠淀粉糊是典型的剪切稀化的非牛顿型流体,荸荠淀粉浓度的改变以及食盐、蔗糖、黄原胶、卡拉胶和瓜尔豆胶的添加都对此性质不产生影响。表观黏度与剪切速率呈负相关。淀粉浓度越高,体系的储存模量(G′)、损耗模量(G″)越大,但损耗角正切值(tanδ)越小;食盐可提高体系的G′、G″和tanδ;高浓度的蔗糖使体系的G′、G″增大,但蔗糖的加入却使体系的tanδ降低;高浓度的黄原胶、卡拉胶和瓜尔豆胶3种亲水性胶体可提高体系的G′、G″和tanδ。The effect of different concentrations of starch,salt,sucrose,xanthan gum,carrageenan and guar gum on the dynamic and static rheological properties of starch paste was studied to effectively developing and utilizing chufa starch.The results showed that chufa starch paste was a typical shear-thinning non-Newtonian fluid.The change of strontium starch concentration and the addition of salt,sucrose,xanthan gum,carrageenan and guar gum had no effect on such property.Besides,the apparent viscosity was inversely related to shear rate.The higher the starch concentration,the larger the storage modulus(G′)and the loss modulus(G″)would be in this system,but loss tangent(tanδ)would become smaller;the salt could increase the G′,G″and tanδof the system;The concentration of sucrose boosted the G′and G″of the system,but the addition of sucrose made the tanδof the system reduced.In addition,the high concentration of three hydrophilic colloids of xanthan gum,carrageenan and guar gum could improve the system G′,G″and tanδ.

关 键 词：荸荠淀粉 流变特性 弹性 黏性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]