摘要
本文对小麦羧甲基淀粉糊性质进行了详细的研究,包括糊的冻融稳定性、抗生物降解能力、抗老化能力、糊透明度及温度、pH值、剪切力及介质(蔗糖和NaCl)对糊粘度的影响。结果表明,小麦羧甲基淀粉冻融稳定性好,抗生物降解及抗老化能力强,透明度高。糊的热粘度稳定性降低,冷粘度稳定性增加。氯化钠强电解质对小麦羧甲基淀粉糊粘度影响较大。
The paste properties of wheat carboxymethyl starch have been studied, which include the freeze-thaw stability,clarity,anti-mycotic and the anti-retrogradation characteristics,the effect of temperature,pH value,rotation rate and the effect ofmedial such as cane sugar,sodium chloride.The result indicated that the wheat carboxymethyl starch has fine properties offreeze-thaw stability,higher clarity,strong anti-mycotic and anti-retrogradation characteristics.The stability of hot paste viscositydecreased and the cold paste viscosity increased.The sodium have shown better effects on the paste viscosity.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期99-102,共4页
Food Science
基金
安徽省"十五"重点攻关项目(01703003)
