变性淀粉的流变学特性及在鱼糜制品加工中的应用

Cassava Modified Starches:Rheological Properties and Applications in Surimi-based Products

对木薯变性淀粉的流变学特性和数学模型进行研究,以掌握其流动规律,并分析流变学特性与鱼糜凝胶特性的相关关系。结果表明:不同木薯变性淀粉水溶液均呈假塑性流体特征。用Arrhenius方程可以较好地描述温度对变性淀粉流动特性的影响。变性淀粉溶液的流动特性越偏离牛顿流体,黏度系数越大,所制得的鱼糜凝胶特性越好。

The rheological properties and their mathematical models of four kinds of cassava modified starches by esterification and cross-linking,acetylation,oxidation and pregelatinization,respectively,were investigated to understand the regular flow.Along with this,the correlation of rheological properties of cassava modified starches and gel properties of silver carp surimi was also analysed.Results showed that the four kinds of starches were all pseudoplastic fluid in aqueous solution.The Arrhensius equation could accurately describe the influence of temperature on flow behavior of cassava modified starches.The more the flow properties of aqueous solution of cassava modified starches were far away from Newton fluid and the bigger the viscosity coefficient became,the better the surimi gel properties became.