水分含量对莲藕淀粉老化的影响

Effects of Water Content on the Retrogradation of Lotus Root Starch

以莲藕淀粉为原料,采用碘兰值法和酶解力法对过量水分和有限水分下莲藕糊化淀粉的老化特性进行研究测定。结果表明,随存放时间的延长,淀粉糊的碘兰值逐渐降低且降幅较小,酶解力逐渐降低后趋于平缓,其降幅也较小;淀粉胶的碘兰值先急剧下降后趋于平缓,酶解力逐渐降低且下降幅度较大。此结果充分说明了莲藕淀粉在有限水分下更易老化。

The retrogradation properties of lotus root starch（with excessive water and limited water）were studied with blue values and enzyme hydrolysbility. Results indicated： With the passage of storage time, blue values of starch paste decreased gradually at a little rate and enzyme hydrolysbility levelled off after little decline. However, blue values of starch levelled after drastcial decrease and enzyme hydrolysbility decreased gradually at a more conspicuous rate. These results fully demonstrated that lotus root starch with limited water could accelerate retrogradation.