不同添加剂对木薯粉粘度特性的影响

Effects of Various Additives on Viscosity Properties of Cassava

研究NaH2PO4、NaHCO3、KAl(SO4)2等无机盐类和酸碱调节剂,NaHSO3、Na2SO3等还原剂,以及吐温(20、40、60、80)、司班20、单甘酯、蔗糖酯等乳化剂对木薯粉粘度特性的影响。结果表明:木薯粉粘度随pH值下降而降低,随pH值升高而略有增加;NaHSO3、KCl、NaCl、CaCl2、K2SO4、柠檬酸钠、NaH2PO4、NaHCO3对木薯粉的粘度影响不大;Na2SO3能使木薯粉粘度降低;吐温(20、40、60、80)、连二亚硫酸钠、硼砂、司班20、硫代硫酸钠能使木薯粉峰值粘度和糊粘度增加;KAl(SO4)2对木薯粉的降粘作用与其能降低pH值有关。

The viscosity property of cassava is an important indicator for its application.Through determination of Brabender viscosity curve of cassava,the effects of various additives,such as salts and acid-base regulators,reducing agents and food emulsifiers on the viscosity properties of cassava were studied.The results showed that the paste viscosity decreased with pH and increased slightly with pH;Tween（20,40,60,80）,sodium hydrosulfite,borax,Span 20,sodium thiosulfate increased the peak viscosity and paste viscosity;NaHSO3,KCl,NaCl,CaCl2,K2SO4,sodium citrate,NaH2PO4 and NaHCO3 had little effect on the viscosity of cassava starch paste;Na2SO3 could reduce the viscosity of the paste;KAl（SO4）2 reduced the paste viscosity significantly,which was related to its lowering of pH value.