摘要
研究了淀粉糊的透明度以及 Na Cl、蔗糖、柠檬酸等食品成分和老化作用对透明度的影响。分子结构是影响淀粉糊透明度高低的内在因素 ,对于所添加的食品成分来说 ,Na Cl降低淀粉糊的透明度 ,而蔗糖、柠檬酸则提高糊液的透明度。在储存初期 (4℃ ,0～ 4 d) ,由于直链淀粉迅速形成交联网 ,淀粉糊的透明度迅速下降。随着支链淀粉在交联网中逐渐分散 ,凝胶的逐步形成和完善 。
Starch paste clarity and the effects of molecular structure, retrogradation and some food ingredients such as NaCl, sucrose and citric acid were investigated. The experimental results indicate that the starch molecular structure is the principal factor to influence the starch paste clarity. NaCl was proved to be able to reduce starch paste clarity, and sucrose, citric acid are proved to be able to increase the clarity. During the initial storage period(4℃,0~4 d), the clarity decreased abruptly, then it gradually decreased to its minimum as the leached out amylose completely formed a three dimensional network with amylopectin embedded in and reinforced to the interpenetrating amylose gel matrix.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2002年第1期129-131,共3页
Transactions of the Chinese Society of Agricultural Engineering
关键词
淀粉糊
透明度
分子结构
食品成分
老化
starch paste
clarity
molecular structure
food ingredient
retrogradation
