添加剂对糜子淀粉糊性质的影响

摘要

Starch were extracted from yumi3 proso millet by alkaline method and study on effects of additive ( sucrose, sodium carbonate, alum ) on freeze - thaw stability, retrogradation and pasting properties of proso millet starch paste. The results showed that adding to sucrose, sodium carbonate and alum, the freez - thaw stability and retrogradation of proso millet starch paste were improved. But alum had significant effect on freez - thaw stability and retrogradation of proso millet starch paste. Compared with control, adding to alum, the freez - thaw stability and ret-rogradation of proso millet starch paste were increased 40. 7% and 78. 8% . Sucrose can improve viscosity but weaken gelation and anti - aging ability of starch paste. Sodium carbonate and alum can improve gelation and anti - aging a-bility of proso millet starch paste. The results provide a theoretical foundation for the proso millet starch paste's properties and it further application in frozen products.%以榆糜3号为材料,采用碱提法制备淀粉,研究了蔗糖、碳酸钠和明矾对糜子淀粉糊冻融稳定性、凝沉性和糊化特性的影响.结果表明,3种添加剂均改善了糜子淀粉糊的冻融稳定性和凝沉性,其中明矾对糜子淀粉糊的冻融稳定性和凝沉性影响极显著,与对照相比分别提高了40.7％和78.8％;蔗糖的存在使糜子淀粉糊的黏度增加,成胶能力和抗老化能力减弱;碳酸钠、明矾的存在均使糜子淀粉糊的成胶能力和抗老化能力增强.