| 马铃薯淀粉糊的黏度性质 |
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| 引用本文： | 马冰洁,唐洪波,马玲.马铃薯淀粉糊的黏度性质[J].东北林业大学学报,2006,34(4):73-75. |
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| 作者姓名： | 马冰洁 唐洪波 马玲 |
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| 作者单位： | 1. 沈阳工业大学,沈阳,110023
2. 东北林业大学 |
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| 摘 要： | 采用Viscograph-E型Brabender黏度仪,测定了不同品牌马铃薯淀粉糊及马铃薯淀粉糊在不同质量浓度、pH、食盐、蔗糖、明矾、磷酸盐和魔芋葡甘露聚糖条件下的黏度曲线,研究了淀粉糊黏度性质及其影响因素。结果表明,淀粉乳质量浓度、pH和添加食盐、蔗糖、明矾、磷酸盐及魔芋葡甘露聚糖对淀粉糊黏度性质均有影响,其中蔗糖、魔芋葡甘露聚糖对淀粉糊热稳定性、凝胶性、凝沉性影响较小。
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| 关 键 词： | 马铃薯淀粉 黏度 糊性质 |
| 收稿时间： | 2006-02-28 |
| 修稿时间： | 2006-02-28 |
Viscosity Property of Potato Starch Paste |
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| Ma Bingjie,Tang Hongbo,Ma Ling.Viscosity Property of Potato Starch Paste[J].Journal of Northeast Forestry University,2006,34(4):73-75. |
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| Authors: | Ma Bingjie Tang Hongbo Ma Ling |
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| Institution: | 1 School of Science, Shenyang University of Technology, Shenyang 110023, P. R. China; 2 Northeast Forestry University |
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| Abstract: | The viscosity curve of different brands of potato starch paste and potato starch paste under different concentrations of starch milk, sodium chloride, sucrose, alum, phosphate, konjac glucomannan and pH was measured by Viscograph-E type Brabender viscometer. The viscosity property of starch paste and its influencing factors were discussed. Result showed that different concentrations of starch milk, sodium chloride, sucrose, alum, phosphate, konjac glucomannan and pH all have effects on the viscosity property of starch paste, but sucrose and konjac glucomannan have little effect on thermal stability, gelation, retrogradation of potato starch paste. |
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| Keywords: | Potato starch Viscosity Paste properties |
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