摘要
研究了高直链玉米淀粉、糯玉米淀粉、普通玉米淀粉的粒度分布、糊流变、质构、冻融稳定性等物理化学性质,结果表明:3种玉米淀粉的颗粒形状差异不大。高直链玉米淀粉的粒度分布一致性较高,同样条件下糯玉米淀粉糊粘度大于其他2种淀粉,糯玉米淀粉的冻融稳定性大于普通玉米淀粉和高直链玉米淀粉,为玉米淀粉在食品中的应用奠定了基础。
The physical and chemical properties such as particle size distribution, paste rheology, texture, freeze--thaw stability of high amylose corn starch, waxy corn starch and normal corn starch were studied. The results showed that little differences were found during three kind of corn starch, high amylose corn starch had higher consistency on particle size distribution, the viscosity of waxy corn starch paste was significantly higher than the other two corn starch. The normal corn starch paste freeze-thaw stability was higher than high amylose corn starch and waxy corn starch. The application provided useful information for the corn starch industry.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第9期65-69,共5页
Food and Fermentation Industries
关键词
淀粉
流变
质构
冻融稳定
starch, rheology , texture, freeze-thaw stability
