摘要
为探究不同温度调控下红薯淀粉的老化特性,通过质构仪、快速黏度测定仪(RVA)、差示扫描量热仪(DSC)测定红薯淀粉黏度、凝胶强度、凝胶质构、热力学等特性,研究了红薯淀粉在3℃、0℃、-3℃、-6℃、-9℃的温度下恒温静置24 h后淀粉理化性质的改变.经过质构测试、凝胶强度测试、糊化特性测试和DSC测试后,结果表明随着温度降低,红薯淀粉的凝胶强度、硬度、黏性、咀嚼性缓慢上升,弹性和回复性下降,黏度3~0℃时下降,0~-3℃时上升,随后又下降,焓值整体呈下降趋势,淀粉的凝沉稳定性与温度呈负相关.在所测定温度区间内,红薯淀粉淀粉的老化程度会随温度降低而减缓.
Under different temperature conditions to explore the characteristics of sweet potato starch aging,this article through the use of the quality and structure,rapid viscosity meter,differential scanning calorimetry to determine the viscosity of the sweet potato starch,gel strength and gel structure,thermodynamic properties,such as sweet potato starch was studied in 3℃,0℃,-3℃,-6℃,thermostatic cultivation-9℃temperature after a day of physical and chemical properties of starch changed.After quality and structure test,gel strength test,gelatinization characteristics tests and DSC test,the results show that as the temperature is reduced,the sweet potato starch gel strength,hardness,viscosity,chew slowly rising,elasticity and resilience,viscosity of 3~0℃drop,to rise above the 0~-3℃,then down,enthalpy is on the decline as a whole.The solidification stability of starch was negatively correlated with temperature.Therefore,the aging degree of sweet potato starch decreases with temperature.
作者
代云飞
高海燕
姜继凯
曾洁
刘玉粉
靳致远
DAI Yunfei;GAO Haiyan;JIANG Jikai;ZENG Jie;LIU Yufen;JIN Zhiyuan(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)
出处
《河南科技学院学报（自然科学版）》
2021年第2期22-26,33,共6页
Journal of Henan Institute of Science and Technology(Natural Science Edition)
基金
新乡市重大科技专项(ZD2020003)
河南省科技创新杰出青年资助(2017JQ0003)。
关键词
红薯淀粉老化
凝胶强度
凝胶质构
热力学特性
starch aging of sweet potato
gel strength
gel texture
thermodynamic characteristic
