糖和无机盐对葛根淀粉—亲水胶体相互作用的影响

Effect of Sugar and Salts on Gegen Starch —Hgdrocolloid Interactions

本文研究了糖和无机盐对葛根淀粉—亲水胶体相互作用的影响。结果表明：随着蔗糖和葡萄糖浓度的增加，葛根淀粉—亲水胶体（羧甲基纤维素钠和海藻酸钠）的粘度增加，亲水胶体浓度越大，蔗糖和葡萄糖对其影响越大。５种无机盐（氯化钠、氯化钙、氯化铝、硫酸钠和磷酸钠，０．５～２％，Ｗ／Ｖ）均增加葛根淀粉的粘度，但却降低葛根淀粉—亲水胶体（０．１～０．３％，Ｗ／Ｖ）的粘度。

The effect of sugar and salts on Gegen starch-hydrocolloia interactions was studied.The results showed that increase in paste viscosity of Gegen starch-hydrocolloid (carboxymethylcellulose and sodium alginate) was observed as the concentration of the sucrose and glucose increased,and the higher the hydrocolloids concentration was,the greater the effect of sugar and salts on Gegen starch-hydrocolloid interaction became. Five kinds of salts-Nacl,Cacl2,Alcl3,Na2SO4 and Na3PO4(0.5～2%,W/V)increased the viscosity of Gegen starch past(2%,W/V),but decrease the mixed viscosity of Gegen starch(2%,W/V)with hydrocolloids(0.1～0.3%,W/V).