|
|||||
|
|
| 板栗淀粉与板栗变性淀粉性质的比较 | |
| 引用本文： | 梁建兰,刘秀凤,李志博,马宏峰,蔡金星,常学东.板栗淀粉与板栗变性淀粉性质的比较[J].中国粮油学报,2011,26(1):65-68. |
| 作者姓名： | 梁建兰 刘秀凤 李志博 马宏峰 蔡金星 常学东 |
| 作者单位： | 1. 河北科技师范学院,昌黎,066600;河北省板栗工程技术研究中心,昌黎,066600 2. 新疆兵团绿洲生态农业重点实验室,石河子,832003 3. 河北省迁西县科技局,迁西,064300 |
| 基金项目： | 国家农业科技成果转化资金，河北省科技厅科学研究 |
| 摘 要： | 比较了板栗淀粉,板栗氧化淀粉,板栗羟丙基淀粉,板栗磷酸酯淀粉的主要物理性质并测定了板栗淀粉及其3种变性淀粉的冻融稳定性、透光率、溶解性和膨胀度、糊化特性等性质。结果表明:板栗淀粉经过变性后,3种变性淀粉的冻融稳定性和透光率上升,溶解度变大;氧化淀粉和羟丙基淀粉的膨胀度小于板栗淀粉,磷酸酯淀粉的膨胀度大于板栗淀粉;板栗淀粉糊的糊化温度,峰值黏度、95℃的黏度与50℃的黏度以及在二者温度保温1 h的黏度值均低于板栗淀粉;板栗变性淀粉糊的热黏度稳定性和冷黏度稳定性与板栗淀粉相比变化较大;板栗变性淀粉的凝胶性和凝沉性均低于板栗淀粉,抗老化能力强于板栗淀粉。 |
| 关 键 词： | 板栗淀粉 变性淀粉 性质 比较 |
Property Comparison of Chestnut Starch and Modified Chestnut Starch |
|
| Liang Jianlan,Liu Xiufeng,Li Zhibo,Ma Hongfeng,Cai Jinxing,Chang Xuedong.Property Comparison of Chestnut Starch and Modified Chestnut Starch[J].Journal of the Chinese Cereals and Oils Association,2011,26(1):65-68. | |
| Authors: | Liang Jianlan Liu Xiufeng Li Zhibo Ma Hongfeng Cai Jinxing Chang Xuedong |
| Affiliation: | Liang Jianlan1,2 Liu Xiufeng1,2 Li Zhibo3 Ma Hongfeng4Cai Jinxing1,2 Chang Xuedong1,2(Hebei Normal University of Science &Technology1,Changli 066600)(Hebei Chestnut Engineering Research Center2,Changli 066600)(Key Laboratory of Oasis Ecological Agriculture of Xinjiang Bingtuan3,Shihezi 832003)(Qianxi County Technology4,Qianxi 064300) |
| Abstract: | The properties of chestnut starch,oxidized chestnut starch,and hydroxypropylated chestnut starch were compared and the physical properties such as freeze-melt stability,light transmissivity,solubility,expansibility,and gelatinization were studied.Results:The freeze-melt stability and light transmissivity of chestnut starch rise and solubility is enhanced after the modification.The expansibilities of oxidized chestnut starch and hydroxypropyl chestnut starch are lower than chestnut starch,while those of carb... |
| Keywords: | chestnut starch modified starch property comparison |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |
