淮山药淀粉糊化及质构特性

The pasting and texture properties of Chinese yam starch

本实验选用新选育高淀粉含量淮山药提取淀粉,并采用快速粘度仪和质构仪研究了淀粉浓度、pH、蔗糖、卡拉胶、柠檬酸以及食盐对淮山药淀粉糊化以及质构特性的影响。实验结果表明增大淀粉浓度和蔗糖使淮山药淀粉的热稳定性变差,添加食盐能增强其热稳定性;增加淀粉浓度、添加柠檬酸以及食盐可以增大淮山药淀粉的凝胶性,添加卡拉胶则相反;除pH外其他因素皆可增加淮山药淀粉的凝沉性;pH在弱酸及碱性条件下对淮山药淀粉的糊化及质构性质无太大影响;添加柠檬酸和食盐可减小淮山药淀粉凝胶的硬度、粘性和咀嚼性,增加淀粉浓度、添加蔗糖对其影响则相反。

The rapid viseo analysis and texture analyzer were used to investigate the pasting and texture properties of the Chinese yam starch obtained from the newly cultivated high-starchy variety.The effects of starch coneentration,pH, sucrose, carrageenan, citric acid, salt and sodium benzoate were statistically analyzed.As results, it showed that the increasing of starch or sucrose concentration results in the worse thermal stability, while adding salts enhanced it. Increase the concentration of starch,add citric acid and salt,but not carrageenan,countribute to a highly gelatinization properties.All factors makes a better retrogradation properties except the pH, meanwhile, there was no significant effect on Chinese yarn starch texture characteristics in slightly acidic or alkaline condition.The additions of citric acid and salt could reduce the hardness,adhesion and chewiness of Chinese yam starch gel while increasing the concentration of starch or add sucrose concentration showed the opposite influences.