摘要
采用X-射线衍射仪、差示扫描量热仪、快速黏度仪、激光粒度仪等仪器对马铃薯雪花全粉和淀粉的晶体结构、热特性、粒度分布和持水性、冻融稳定性、透明度等理化性质进行分析。结构分析结果表明:马铃薯全粉和淀粉的晶体结构均为无定形结构;马铃薯全粉的糊化温度和黏度比淀粉低;糊化焓值和回生值高于淀粉;马铃薯全粉平均粒径为251.2μm,淀粉的平均粒径为108.8μm。理化性质分析结果表明:马铃薯全粉的持水性高于淀粉,随着温度的升高而逐渐增大并趋于稳定;马铃薯全粉的析水率比淀粉小;马铃薯全粉糊的透明度比淀粉低。
Crystal structure,thermal properties and particle size distribution of potato whole powder and starch and the water holding capacity,freeze-thaw stability and transparency properties were also analyzed by X-ray diffraction,differential scanning calorimetry,rapid viscosity analyzer,laser particle size analyzer. The structure analysis results showed that the crystal structure of potato whole powder and potato starch were amorphous;potato flour viscosity and gelatinization temperature lower than starch;enthalpy of gelatinization and retrogradation of starch was higher than that of potato powder;the average particle size of potato whole powder was 251.2 μm,the average particle size of starch was 108.8 μm. Physical and chemical properties analysis showed that the water holding capacity of potato flour was higher than that of starch,and gradually increased and tended to be stable with the increase of temperature. The water loss rate of potato flour was less than that of starch,and the paste transparency of potato powder was lower than that of starch.
作者
徐忠
王胜男
孙月
蓝英阁
方超
XU Zhong, WANG Sheng-nan, SUN Yue, LAN Ying-ge, FANG Chao(School of Food Engineering, Harbin University of Commerce, Harbin 150076, Heilongjiang, Chin)
出处
《食品研究与开发》
CAS
北大核心
2018年第16期46-50,共5页
Food Research and Development
基金
哈尔滨商业大学大学生创新创业训练计划项目(201710240004)
关键词
马铃薯
雪花全粉
淀粉
结构
性质
potato
whole powder of snowflake
starch
structure
properties
