预处理对红薯淀粉糊特性的影响  

Effect of Pretreatment on the Properties of Sweet Potato Starch Paste

作　　者：陈梦雪 李明军 李飞 Chen Mengxue;Li Mingjun;Li Fei(Xinyang Vocational and Technical College,Xinyang 464000,Henan,China;Xinyang Agriculture and Forestry University,Xinyang464000,Henan,China)

机构地区：[1]信阳职业技术学院,河南信阳464000 [2]信阳农林学院,河南信阳464000

出　　处：《农业技术与装备》2022年第5期16-19,共4页Agricultural Technology & Equipment

摘　　要：文章利用快速黏度分析仪(RVA)分析了红薯淀粉不同浓度的盐酸、氢氧化钠、尿素、超声波和微波等预处理,对其黏度特性以及冻融性、沉降性和透明度等的影响。结果表明:经过预处理的红薯淀粉氢键和分子间作用力变小,使红薯淀粉分子黏合力减弱,故而使其回升值,峰值黏度,谷值黏度变化较大。经过预处理的红薯淀粉带冻融性凝结性和透明度都有不同程度的上升趋势。In this experiment,the rapid viscosity analyzer(RVA)was used to analyze the effect of sweet potato starch on its viscosity characteristics,freeze-thaw properties,sedimentation and transparency under different pretreatment conditions such as hydrochloric acid,sodium hydroxide,urea,ultrasonic and microwave.The research results show that the hydrogen bonds and intermolecular forc‐es of the pretreated sweet potato starch are reduced,which weakens the molecular adhesion of the sweet potato starch,so that its val‐ue rises,the peak viscosity and the valley viscosity change greatly.The pretreated sweet potato starch with freeze-thaw coagulability and transparency has a rising trend to varying degrees.

关 键 词：红薯淀粉 预处理 黏度特性 冻融性 沉降性 透明度 

分 类 号：S531[农业科学—作物学]