摘要
为探讨花生蛋白粉对马铃薯淀粉理化性质的影响,本文采用快速黏度分析法、质构分析法、离心法、冻融循环等方法测定了不同添加量的花生蛋白粉对马铃薯淀粉糊化性质、凝胶性质、膨润性质及冻融稳定性的影响。结果表明:花生蛋白粉对马铃薯淀粉的理化性质影响显著。花生蛋白粉的加入使马铃薯淀粉的热稳定性显著增加,膨胀力和凝胶硬度显著降低,但对马铃薯淀粉的糊化温度无明显影响。花生蛋白粉的加入可显著改善95℃下马铃薯淀粉的膨润性。花生蛋白粉可显著提高马铃薯淀粉的冻融稳定性,花生蛋白粉的添加量为0.4%时,马铃薯淀粉的冻融稳定性最好。
Effect of peanut protein on the pasting,gelling,swelling and freeze-thaw properties of potato starch were measured by Rapid Viscosity Analyser,Texture Analyzer,centrifugation or freeze-thaw cycle methods under different addition of peanut protein.The results showed that,peanut protein had significant influence on the properties of potato starch.The thermostability of potato starch was significantly increased with the addition of peanut protein,while the expansive force and gel strength were decreased significantly.Peanut protein had no apparent effect on the pasting temperature of potato starch.Under the temperature of 95℃,peanut protein had great effect on the swelling properties of potato starch.With the addition of peanut protein,the freeze-thaw stability was greatly improved and reached the maximum with 0.4% of peanut protein.
出处
《青岛农业大学学报（自然科学版）》
2013年第1期60-63,69,共5页
Journal of Qingdao Agricultural University(Natural Science)
基金
山东省高等学校优秀中青年骨干教师国际合作培养项目(2013-8-75)
