不同介质对糯米淀粉糊化特性的影响

摘要

采用Brabender黏度仪,测定糯米淀粉糊在不同浓度的碱面、明矾、食盐和蔗糖条件下的黏度曲线,研究了这些因素对糯米淀粉糊化特性的影响.结果表明,添加碱面、明矾、食盐和蔗糖提高了糯米淀粉的糊化温度、热稳定性,减弱了老化程度.碱面、明矾、食盐对糯米淀粉糊化特性影响较大,而蔗糖的影响较小.%In different concentrations of sodium carbonate, alum, salt or sucrose, the viscosity curve of waxy rice starch was measured by Brabender viacometer to study the effects of these factors on starch paste properties. The result showed that adding sodium carbonate, alum, salt or sucrose could increase the temperature of gelatinization and the hot paste stability, and decrease the retro-gradation of waxy rice starch. Sodium carbonate, alum and salt, except sucrose, had significant influences on the paste properties.