摘要
采用快速黏度测定仪测定泽泻淀粉的黏度曲线,研究了强酸(pH3)、强碱(pH12)和不同添加物对泽泻淀粉黏度曲线的影响情况,并测定泽泻淀粉的溶解度、膨胀度和糊的透明度、凝沉性质、冻融稳定性,为进一步了解泽泻淀粉的特性及其开发应用,提供理论依据。
The effects of strong acid（pH3）, strong alkali（pHI2）, varied concentrations of sucrose（5%, 15%, w/v） and NaCI（0.5%, 1.0%, w/v） on gelatinization-retrogradation cycle of Rhizoma Alismatis starch were investigated. The gelatinization-retrogradation cycle of Rhizoma Alismatis starch were measured by a rapid visco analyzer （RVA）. Other physical properties of Rhizoma Alismatis starch： solubility, swelling capacity, transparency, retrogradation and freeze-thaw were studied. The results presented a basic information for further.
出处
《食品科技》
CAS
北大核心
2007年第10期33-37,共5页
Food Science and Technology
关键词
泽泻
淀粉
物理性质
快速黏度测定仪
Rhizoma Alismatis
starch
physical properties
rapid visco analyzer
