马铃薯淀粉糊化工艺研究

[目的]优化马铃薯淀粉糊化工艺条件。[方法]以青海省马铃薯淀粉为原料,采用低温糊化法,通过单因素和正交试验对其糊化条件进行了优化。[结果]马铃薯淀粉糊化的最佳工艺条件：马铃薯淀粉与水的比例1∶18,糊化温度55℃,40%的NaOH添加量1.0ml,糊化时间30min;在此条件下,所制得的淀粉糊黏稠、透明、糊化度达到96%。各单因素中,糊化温度对淀粉糊化度的影响最大,马铃薯淀粉与水的比例（g∶g）、NaOH添加量次之,糊化时间对糊化度的影响最小,糊化温度和马铃薯淀粉与水的比例是影响马铃薯淀粉糊化度的关键因子。[结论]该研究结果为淀粉糊化工艺的研究和应用提供了理论依据。

Study on Gelatinization Technology of Potato Starch Paste

[Objective] To optimize the gelatinization technological conditions of potato starch paste.[Method] Taking potato starch in Qinghai Province as raw materials,the gelatinization technological conditions of potato starch paste were studied by single-factor and orthogonal experiments at low temperature.[Result] The optimum gelatinization technological conditions of potato starch paste were showed as following:the ratio of starch to water was 1∶18,NaOH dosage was 1.0 ml,gelatinization temperature was 55 ℃,and gelatinization time was 30 min;under these conditions,the potato starch paste was transparent and viscous,the gelatinization degree was up to 96%.The primary and secondary factors which affect the gelatinization degree were showed as following:gelatinization temperature > of starch to water ratio > NaOH dosage > gelatinization time,the gelatinization temperature and starch to water ratio were the key factors.[Conclusion] These primary results might provided the theoretic basis for the further study and application of gelatinization technology of potato starch paste.