| 贮藏温度与pH对锥栗淀粉糊回生的影响 |
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| 引用本文： | 童金华.贮藏温度与pH对锥栗淀粉糊回生的影响[J].亚热带农业研究,2011,7(4):273-276. |
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| 作者姓名： | 童金华 |
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| 作者单位： | 福建农林大学省农副产品保鲜技术开发基地,福建福州,350002 |
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| 摘 要： | 以锥栗淀粉为原料,采用酶法研究不同贮藏温度和pH对锥栗淀粉糊回生的影响。结果表明：锥栗淀粉糊在贮藏温度4℃时易回生,1 d后的淀粉糊回生率已达9.76%;pH为5和7时,锥栗淀粉糊易回生,pH为3和9时锥栗淀粉糊回生延缓。
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| 关 键 词： | 锥栗 淀粉 回生 |
Effects of temperature and pH value on Castanea henryi starch retrogradation |
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| TONG Jin-hua.Effects of temperature and pH value on Castanea henryi starch retrogradation[J].Subtropical Agriculture Research,2011,7(4):273-276. |
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| Authors: | TONG Jin-hua |
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| Institution: | TONG Jin-hua(Provincial Base for Fresh-keeping Technology Development of Agricultural and Sideline Products Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China) |
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| Abstract: | Taking starch of Castanea henryi as the raw material,the effects of different storage temperatures and pH values on retrogradation of C.henryi starch were observed by the enzymatic experiment.The results showed that the starch paste was easy for retrogradation at the temperature of 4 ℃,and the retrogradation percentage reached 9.76% after 24 hours.Meanwhile C.henryi starch paste was easy for retrogradation when pH was 5 and 7,while the retrogradation percentage decreased when pH was 3 and 9. |
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| Keywords: | Castanea henryi starch retrogradation |
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