| 超高压处理对太白葛根淀粉理化特性的影响 |
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| 引用本文： | 张建新,杜双奎,段旭昌,张世恒.超高压处理对太白葛根淀粉理化特性的影响[J].农业工程学报,2007,23(4):269-271. |
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| 作者姓名： | 张建新 杜双奎 段旭昌 张世恒 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,杨凌,712100 |
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| 基金项目： | 陕西省自然科学基金;西北农林科技大学专项资助课题 |
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| 摘 要： | 采用超高压技术对太白葛根淀粉进行处理，研究超高压处理对太白葛根淀粉理化特性的影响。试验结果表明，超高压处理对太白葛根淀粉的颗粒大小和形态没有明显影响。超高压处理可使太白葛根淀粉糊的透明度明显增大，淀粉糊的冻融稳定性降低，提高太白葛根淀粉糊黏度对pH值的稳定性，但对其糊化黏度特性的影响不明显。300 MPa高压处理可改善太白葛根淀粉的理化特性。
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| 关 键 词： | 太白葛根淀粉 超高压 理化特性 |
| 文章编号： | 1002-6819（2007）4-0269-03 |
| 收稿时间： | 2005/7/18 0:00:00 |
| 修稿时间： | 2005-07-182006-10-08 |
Effects of ultrahigh pressure processing on the physicochemical characteristics of Taibai Kudzu starch |
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| Zhang Jianxin,Du Shuangkui,Duan Xuchang and Zhang Shiheng.Effects of ultrahigh pressure processing on the physicochemical characteristics of Taibai Kudzu starch[J].Transactions of the Chinese Society of Agricultural Engineering,2007,23(4):269-271. |
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| Authors: | Zhang Jianxin Du Shuangkui Duan Xuchang and Zhang Shiheng |
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| Institution: | College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China;College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China;College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China;College of Food Science and Engineering, Northwest Agriculture and Forestry University, Yangling 712100, China |
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| Abstract: | The influences of ultrahigh pressure processing on the physicochemical characteristics of Taibai Kudzu starch were studied. Results indicate that after ultrahigh pressure processing, the size and shape of Taibai Kudzu starch granule have no any obvious changes, the transparency of Taibai Kudzu starch increases remarkably, the freezing and thawing stability reduce, the starch paste viscosity stability to pH value is improved, and the viscosity properties are not change obviously. 300 MPa high pressure can improve physicochemical characteristics of Taibai Kudzu starch. |
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| Keywords: | Taibai Kudzu stareh ultrahigh pressure proeessing physieoehemieal characteristics |
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