不同介质条件对银杏淀粉糊流变特性的影响

淀粉糊流变特性是影响淀粉类食品加工品质的主要因素。该文采用布拉班德尔黏度计，考察不同介质条件如浓度、pH值、蔗糖和食盐对银杏淀粉糊黏度特性的影响。银杏淀粉糊的布拉班德尔黏度测定结果表明：随着银杏淀粉糊浓度增加,其起糊温度降低，峰值黏度增高，热稳定性、冷稳定性下降，凝沉性增强；60 g/kg银杏淀粉糊黏度性质受酸碱介质的影响较大，在pH值中性7左右，其淀粉糊黏度热稳定性最好，凝沉性最强，但冷稳定性最差；食品介质蔗糖对60 g/kg银杏淀粉糊黏度曲线影响较大，其淀粉起糊温度、峰值黏度随蔗糖浓度增加而增加，淀粉糊黏度的冷稳定性、热稳定性均降低，凝沉性增强；而食盐影响较小。该结果对银杏淀粉类食品深加工开发具有较大的指导意义。

Effects of different media on the rheological properties of Ginkgo biloba L. starch pastes

The rheological property of starch pastes is an important influencing factor during the processing of starchy food. The effect of different mediums on the Brabender viscosity characteristics of Ginkgo biloba L. starch(GBLS) pastes were investigated by using Brabender viscosimeter, involving the concentration of GBLS, pH value of the medium, and the concentration of sucrose and common salt. As show by the Brabender viscosity curves, the beginning gelatinization temperature, heat and cold stability of GBLS pastes decreas with the increas of concentration of GBLS. However, the maximum viscosity and retrogradation increas with the increas of concentration of GBLS. The pH value of the medium has a great effect on the Brabender viscosity of 60 g/kg GBLS paste. When the medium is at pH7, its heat stability and retrogradation are the best, while its cold stability is the lowest. Sucrose also has great effect on the Brabender viscosity of 60 g/kg GBLS paste. With the increas of sugar concentration, the beginning gelatinization temperature of GBLS increases, and so does its maximum viscosity and retrogradation, but its heat and cold stability decreases. On the contrary, salt has little effect on the Brabender viscosity of 60 g/kg GBLS paste. The results of this study offeres valuable references for the further processing of Ginkgo biloba L. starchy products.