黄原胶对马铃薯淀粉糊流变特性的影响

对3%马铃薯淀粉,黄原胶含量为0.2%、0.4%和0.6%的淀粉糊流变特性进行了探讨。静态流变特性测定结果表明,在实验范围内,不同黄原胶含量的淀粉糊的流变模型为幂率模型,均为假塑性流体。在相同流动方式下,随着黄原胶含量的增加,淀粉糊的粘度增加。动态流变特性测定结果表明,随着温度的增加,不同黄原胶含量淀粉糊的弹性模量、粘性模量逐渐下降,到62℃,两模量降低到某恒定最低值,温度继续增加,两模量急剧增加,到72℃后,两模量增加变缓。随着黄原胶含量的增加,两模量增加。

Investigated were rheological properties of pastes of 3% potato starch and 0. 2% ,0.4% ,0. 6% of xanthan content. Static rheological properties investigation showed that power law was observed for starch pastes and each paste was pseudoplasticity. At the same shearing flow, with xanthan content increase, the viscosity of starch pastes added. Dynamic rheological properties investigation indicated that elastic and viscous module of starch decreased below 62℃; with temperature added. At 62℃, two module decreased to minimum . With temperature increase, elastic and viscous module of starch increased sharply, then increased s to 72℃. Two module both of xanthan content. owly when temperature up increased with the increase of xanthan content.