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氯化钠和氯化钙对玉米淀粉-瓜尔胶复配体系的影响
引用本文:颜梦婷,黄金城,曾华斌,徐志杰,李佰树,李卓强. 氯化钠和氯化钙对玉米淀粉-瓜尔胶复配体系的影响[J]. 保鲜与加工, 2013, 13(4): 32-34
作者姓名:颜梦婷  黄金城  曾华斌  徐志杰  李佰树  李卓强
作者单位:福建农林大学食品科学学院,福建 福州,350002;福建农林大学食品科学学院,福建 福州,350002;福建农林大学食品科学学院,福建 福州,350002;福建农林大学食品科学学院,福建 福州,350002;福建农林大学食品科学学院,福建 福州,350002;福建农林大学食品科学学院,福建 福州,350002
摘    要:通过测定分析玉米淀粉-瓜尔胶复配体系在有无氯化钠和氯化钙存在条件下的糊化特性、动态与静态流变学特性,研究氯化钠和氯化钙对玉米淀粉-瓜尔胶复配体系的影响。结果表明,氯化钠和氯化钙的加入,提高了玉米淀粉-瓜尔胶复配体系的成糊温度,降低了崩解值和回升值,峰值黏度也略微下降;玉米淀粉-瓜尔胶复配体系的弹性模量G′值显著减小,黏性模量G″值的频率依赖性较大;氯化钠和氯化钙使玉米淀粉-瓜尔胶复配体系的假塑性增强,且氯化钙的作用大于氯化钠。

关 键 词:玉米淀粉  瓜尔胶  氯化钠  氯化钙  糊化特性  流变学特性

Effects of Sodium Chloride and Calcium Chloride on Corn Starch and Guar Gum Mixed System
YAN Meng-ting , HUANG Jin-cheng , ZENG Hua-bin , XU Zhi-jie , LI Bai-shu , LI Zhuo-qiang. Effects of Sodium Chloride and Calcium Chloride on Corn Starch and Guar Gum Mixed System[J]. Storage & Process, 2013, 13(4): 32-34
Authors:YAN Meng-ting    HUANG Jin-cheng    ZENG Hua-bin    XU Zhi-jie    LI Bai-shu    LI Zhuo-qiang
Affiliation:(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou 350002,China)
Abstract:Through the analysis and determination of pasting property,dynamic and static rheological properties of corn starch and guar gum mixed system with or without sodium chloride and calcium chloride,the effects of sodium chloride and calcium chloride on corn starch and guar gum mixed system were studied.The results showed,the addition of sodium chloride and calcium chloride increased the pasting temperature of corn starch and guar gum mixed system,decreased the breakdown value and consistence value,and the peak viscosity also dropped slightly.The G′ value of elastic modulus decreased significantly,the frequency dependence of G" value of viscous modulus was larger.The addition of sodium chloride and calcium chloride enhanced pseudo-plasticity of corn starch and guar gum mixed system,and calcium chloride was more effective.
Keywords:corn starch  guar gum  sodium chloride  calcium chloride  pasting property  rheological property
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