| Rheological and Thermal Propertiesof Potato Starch |
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| 引用本文： | Zhong Geng 1,3,Li Tian-zhen2,Zhang Wei-min1,Li Hao-nan1 (1. College of Food Science,Southwest Agricultural University,Chongqing 400716,China,2. College of Huzhou Technology,Huzhou 313000,Zhejiang,China,3. Institute of Agricultural Product Processing,Chinese Academy of Agricultural Sciences,Beijing 100094,China). Rheological and Thermal Propertiesof Potato Starch[J]. 中国马铃薯, 2005, 19(1): 1-5 |
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| 作者姓名： | Zhong Geng 1 3 Li Tian-zhen2 Zhang Wei-min1 Li Hao-nan1 (1. College of Food Science Southwest Agricultural University Chongqing 400716 China 2. College of Huzhou Technology Huzhou 313000 Zhejiang China 3. Institute of Agricultural Product Processing Chinese Academy of Agricultural Sciences Beijing 100094 China) |
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| 作者单位： | 1. College of Food Science，Southwest Agricultural University，Chongqing 400716，China;2. College of Huzhou Technology，Huzhou 313000，Zhejiang，China;3. Institute of Agricultural Product Processing，Chinese Academy of Agricultural Sciences，Beijing 100094，China |
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| 摘 要： | <正>Particle size, rheological and thermal properties of potato starch from Yunnan province of China was investigated. The particle size ranges from 0.429-102.3 μm determined by laser light-scatter. The major flow type of 6 w/v% potato starch was shear-thinning fluid even the shear rate up to 800·s-1, and the gel formed by 6 w/v% potato starch fell to weak gel for its little difference between G′ and G′′, high dependence on frequency and low value of G′(Pa). The hardness and cohesiveness of potato starch gel were 31.3 g and 131.9 g·s, respectively. The thermal properties of potato starch were also determined by DSC at the starch∶ water = 3∶ 1. The To, Tp, and △H of potato starch were 62.23℃, 67.31℃, and 2.22 J·g-1.
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| 关 键 词： | 马铃薯淀粉 流变学性质 热学性质 差示扫描量热法 |
Rheological and Thermal Properties of Potato Starch |
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| ZHONG Geng,Li Tian-zhen,Zhang Wei-min,Li Hao-nan. Rheological and Thermal Properties of Potato Starch[J]. Chinese Potato, 2005, 19(1): 1-5 |
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| Authors: | ZHONG Geng Li Tian-zhen Zhang Wei-min Li Hao-nan |
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| Abstract: | Particle size, rheological and thermal properties of potato starch from Yunnan province of China was in-vestigated. The particle size ranges from 0.429-102.3 um determined by laser light-scatter. The major flow type of 6 w/v% potato starch was shear-thinning fluid even the shear rate up to 800·s-1, and the gel formed by 6 w/v% potato starch fell to weak gel for its little difference between G' and G', high dependence on frequency and low value of G'(Pa). The hardness and cohesiveness of potato starch gel were 31.3 g and 131.9 g·s, respectively. The thermal properties of potato starch were also determined by DSC at the starch:water=3:1. The To, Tp, and ΔH of potato starch were 62.23℃,67.31℃, and 2.22 J·g-1. |
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| Keywords: | potato starch gelation rheological behavior DSC |
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