不同原料淀粉的糊液特性研究  

Study on the Paste Properties of Starch from Different Raw Materials

作　　者：朱彩玲 曹余 李艳民 雒彤艳 刘珍宇 谢晓驰 ZHU Cailing;CAO Yu;LI Yanmin;LUO Tongyan;LIU Zhenyu;XIE Xiaochi(Gansu Fengshou Agricultural Technology Co.,Ltd.,Tianshui,Gansu 741020,China)

机构地区：[1]甘肃丰收农业科技有限公司,甘肃天水741020

出　　处：《农产品加工》2020年第23期7-9,13,共4页Farm Products Processing

摘　　要：对马铃薯淀粉、玉米淀粉、木薯淀粉、蜡质玉米淀粉、小麦淀粉和豌豆淀粉的冻融稳定性、透明度和凝沉性进行了比较和分析。结果表明,马铃薯淀粉和蜡质玉米淀粉冻融稳定性最好,小麦淀粉冻融稳定性最差;马铃薯淀粉的透明度最好,小麦淀粉的透明度最差;豌豆淀粉凝沉性最强,蜡质玉米淀粉凝沉性最差。The freeze-thaw stability,transparency and retrogradation of potato starch,corn starch,cassava starch,waxy corn starch,wheat starch and pea starch were compared and analyzed,the results showed that potato starch and waxy corn starch had the best freeze-thaw stability,potato starch had the best transparency and wheat starch had the worst transparency,pea starch had the best retrogradation and waxy corn starch had the worst retrogradation.

关 键 词：淀粉 冻融稳定性 透明度 凝沉性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]