酸改性淀粉流变特性及凝胶化性质的研究

The Study of Property of Gelatin and Rheology of Acid Modified Starch

本文比较研究了几种不同原淀粉及改性淀粉的流变特性及凝胶化性质,包括:淀粉糊性质的研究,温度、浓度、PH对淀粉糊表观粘度的影响,淀粉凝胶强度及凝胶质构的研究等。结果表明:酸改性淀粉具有低粘度、高浓度下稳定的凝胶性、并具有良好的咀嚼性和弹性,可以在食品工业中广泛应用的一种良好的食品胶凝剂。

This paper studies the property of gelatin and rheology of several starches and modified starch. This includes the characters of starch paste, the influence of temperature, concentration and PH to the viscidity of it, and the study of gelation strength and gelation texture. The results indicate that acid modified starch has a lower viscidity, better gelation, and better chew and spring than others. It is more suitable to be a better gelation in the food industry.