| 测定条件对甘薯淀粉凝胶质构特性测定结果的影响 |
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| 引用本文： | 王晓彬,郭兴凤,郝利平.测定条件对甘薯淀粉凝胶质构特性测定结果的影响[J].山西农业科学,2013(12):1323-1326. |
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| 作者姓名： | 王晓彬 郭兴凤 郝利平 |
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| 作者单位： | [1]运城农业职业技术学院,山西运城044000 [2]河南工业大学粮油食品学院,河南郑州450053 [3]山西农业大学食品科学与工程学院,山西太谷030801 |
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| 摘 要： | 采用质构仪对甘薯淀粉凝胶质构特性进行测定,研究测试速度、测后速度、测试距离和2次压缩之间的停留时间对甘薯淀粉凝胶质构特性测定结果的影响。结果表明,影响凝胶硬度测定结果的测定条件为测试距离和测试速度;对凝胶胶凝性测定结果有显著影响的测定条件为测试距离、停留时间和测试速度;对凝胶内聚性测定结果有显著影响的测定条件为测试速度和测后速度;各种测定条件对凝胶脆性的测定结果均无显著影响。
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| 关 键 词： | TPA 质构特性 甘薯淀粉凝胶 测定条件 |
Influencet of Testing Condition on the Starch Gel Texture Properties of Sweet Potato |
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| WANG Xiao-binI,GUO Xing-fengz,HAO Li-ping.Influencet of Testing Condition on the Starch Gel Texture Properties of Sweet Potato[J].Journal of Shanxi Agricultural Sciences,2013(12):1323-1326. |
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| Authors: | WANG Xiao-binI GUO Xing-fengz HAO Li-ping |
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| Institution: | z ( 1.Shanxi Yuncheng College of Agricultural Vaeational Technical, Yuncheng 044000, China; 2.School of Food Science ＆ Technology, Henan University of Technology, Zhenzhou 450053, China; 3.College of Food Science ＆ Engineering, Shanxi Agricultural University, Taigu 030801, China) |
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| Abstract: | Texture analyzer was used to measure the starch gel texture properties of sweet potato to investigate the influence of test speed, posttest speed, time between compressions on TPA test results. The results showed that hardness of starch gel was affected by test distance and test speed. Test speed, time between compressions and test speed had significant influence on gumminess. Test speed and posttest speed had significant influence on cohesiveness. None of the test conditions had significant influence on fracturability. |
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| Keywords: | TPA texture properties starch gel of sweet potato test condition |
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