3种根茎类淀粉混合物的糊化及性质研究  

Study on the gelatinization and properties of three rhizome starch mixtures

作　　者：钱格格 薛欣欢 郭建行 史苗苗 QIAN Ge-ge;XUE Xin-huan;GUO Jian-hang;SHI Miao-miao(College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,Henan,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,河南郑州450001

出　　处：《粮食与油脂》2023年第9期42-47,共6页Cereals & Oils

基　　金：河南省科技攻关项目(222102110337)。

摘　　要：以山药淀粉、木薯淀粉和红薯淀粉3种根茎类淀粉不同复配体系的混合淀粉为研究对象,利用快速黏度分析仪(RVA)、差示扫描量热仪(DSC)和流变仪对淀粉样品的糊化、热力学特性和流变学特性进行研究。结果表明:与其他复配淀粉相比,山药-红薯复配淀粉糊的峰值黏度更高,而复配体系中含有木薯淀粉的淀粉糊的崩解值较小,热稳定性较好;山药淀粉峰值糊化温度、终止糊化温度和糊化热焓值最高,且随复配体系改变并无规律性变化;各复配体系淀粉糊均为假塑性流体,表现出剪切稀化特性;3种淀粉配比中,剪切速率在0~0.1 s^(-1)范围内,随着山药淀粉配比的增加,复配体系淀粉糊的黏度增大,流动性越差。The gelatinization,thermodynamic and rheological properties of starch samples were studied by using rapid viscosity analyzer(RVA),differential scanning calorimeter(DSC)and rheometer,using the mixture of yam starch,cassava starch and sweet potato starch as research object.The results showed that compared with other composite starches,the peak viscosity of yam-sweet potato composite starch paste was higher,while the starch paste containing cassava starch in the composite system had lower disintegration value and better thermal stability.The peak gelatinization temperature,termination gelatinization temperature,and gelatinization enthalpy of yam starch were the highest,and there was no regular change with the change of the composite system.The starch paste of each composite system was a pseudoplastic fluid,exhibiting shear thinning characteristics.Among the three starch ratios,the shear rate ranges from 0-0.1 s^(-1),with the increase of yam starch ratio,the viscosity of the starch paste in the composite system increased and the fluidity deteriorated.

关 键 词：山药淀粉 糊化 热力学特性 流变学特性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]