应用RVA仪分析荸荠淀粉的糊化特性

为了更好地开发利用荸荠淀粉,以荸荠淀粉为原料,采用快速黏度分析仪(RVA)分析淀粉糊化特性,研究不同淀粉质量分数和同一淀粉质量分数下pH、蔗糖、食盐、黄原胶以及明胶对荸荠淀粉糊化性质的影响。结果表明,随着淀粉质量分数的增大,荸荠淀粉的糊化温度降低,凝胶性及凝沉性增强;pH值对荸荠淀粉的热稳定性、凝胶性和抗老化能力没有明显的影响,而在酸性条件下荸荠淀粉糊的凝沉性比在碱性条件下的稍好;加入蔗糖后淀粉的峰值黏度、谷值黏度、最终黏度均显著提高,糊化时间增长;食盐对荸荠淀粉的影响不大;加入黄原胶会影响荸荠淀粉的糊化;加入明胶后淀粉的峰值黏度、谷值黏度、最终黏度均显著降低。

Analysis on Pasting Properties of Chufa Starch by RVA

In order to improve the development and utilization of chufa starch,with chufa starch as raw material,the rapid viscosity analyzer (RVA) was used to analyze the pasting properties of starch,and the effects of different starch mass fraction and the effects of pH,sucrose,salt,xanthan gum and gelatin on the pasting properties of chufa starch were studied under the same starch mass fraction.The results showed that with the increase of starch mass fraction,the gelatinization temperature of chufa starch decreased,and the gel and coagulation were enhanced.The pH value had no obvious effect on the thermal stability,gel and anti-aging ability of chufa starch,but the coagulation of chufa starch paste was slightly better under acidic conditions than under alkaline conditions.The peak viscosity,grain viscosity and final viscosity of starch were significantly improved after adding sucrose,and the gelatinization time increased.Salt has little effect on chufa starch.Adding xanthan gum could affect the gelatinization of chufa starch.The peak viscosity,grain viscosity and final viscosity of starch were significantly reduced after adding gelatin.