摘要
采用DM2500P偏光显微镜、NDJ-5S黏度仪、RVA研究微波处理对马铃薯淀粉的特性的影响。结果表明:原淀粉颗粒呈椭圆形,而微波作用后的淀粉的颗粒结构被破坏,外形为不规则颗粒、纤维状;马铃薯原淀粉糊和微波淀粉的表观黏度随剪切速率的增大而降低,呈剪切稀化现象;微波淀粉的剪切应力和剪切速率的变化呈正相关;马铃薯原淀粉的糊化温度为64.5℃,峰值黏度是11491cp,保持黏度为3105cp,最终黏度是3653cp;微波马铃薯淀粉的RVA糊化黏度曲线中未出现明显的峰值黏度,微波淀粉保持黏度为232.00cp,最终黏度是578.00cp。
The effects of microwave on the properties of potato starch was studied using DM2500P polarimeter microscope, NDJ-5S viscometer and RVA. The results showed that the native potato starch was oval, but starch by microwave process was irregular and fibrous; The apparent viscosity of native potato starch and potato starch by microwave process was reduced with the increasing of shear rate, presenting the shear thinning. The stress of potato starch by microwave process was positive relationship with the shear rate. The gelatinization temperatures of native potato starches was 64.5 ℃, peak viscosity 11491 cp, hold viscosity 3105 cp, final viscosity 3653 cp. The peak viscosity of microwave potato starch was not indicated in viscosity curve. The hold viscosity was 232.00 cp and the final viscosity was 578.00 cp.
出处
《食品科技》
CAS
北大核心
2010年第2期174-176,共3页
Food Science and Technology
基金
郑州市科技攻关计划项目(0910SGYS34370-4)
河南省教育厅自然科学基础研究计划项目(2009B550001)
关键词
微波
马铃薯淀粉
糊化温度
microwave
potato starch
gelatinization temperature
