蕨根淀粉糊的老化特性及影响因素

【摘要】 实验研究了蕨根淀粉糊的老化特性及影响因素。结果表明:蕨根淀粉糊静置贮藏过程中会发生老化现象,在4℃下老化比常温下快;常温下贮藏蕨根淀粉比马铃薯淀粉和玉米淀粉粘度变化稍大,4℃下贮藏24h内蕨根淀粉糊比马铃薯淀粉和玉米淀粉糊的粘度变化小,但24h后稀化比马铃薯快;不同浓度蕨根淀粉糊的老化现象有一些差别;加入蔗糖和葡萄糖能减弱粘度变化趋势,葡萄糖和蔗糖对透光率的减小有一定的阻止能力,浓度达20%时效果明显;pH和盐类也对老化有影响。更多还原

【Abstract】 Aging properties of Pteridium Squilinum paste and their effect factors were studied.Retrogradation speed was quicker under 4℃ than that under room temperature.Viscosity of Pteridium Squilinum starch paste changed more greatly than that of potato starch and corn starch in room temperature,but in 4℃ it decreased more slowly than that of potato starch paste and corn starch paste within 24h and decreased more rapidly than that of potato starch after 24h.It varied with starch density.Sugars including glucose and sucrose lessened changes of viscosity and transmittance,with a distinct effect when sugar content reaching 20%.pH and salts also affected retrogradation speed.更多还原