【摘要】 本文着重讨论了可溶性钙盐、镁盐、蛋白质对马铃薯淀粉粘度及弹性的影响。分析结果表明 ,可溶性盐浓度在 0 .15 %以上时 ,与糊化淀粉的粘度及弹性呈显著负相关 (P <0 .0 1)。可溶性蛋白质浓度在0 .5 5 %以下时 ,与糊化淀粉的粘度呈显著负相关 (P <0 .0 1) ,但是与凝胶淀粉的弹性呈显著正相关 (P <0 .0 1)由此可知 ,灰分和蛋白质是影响马铃薯淀粉粘度及弹性的重要因素更多还原

【Abstract】 The influences of solubility calcium salt,magnesium salt and protein to the gluing property and elasticity of potato starch were investivated.The result indicated that gluing property and elasticity of the paste starch were negatively related (P<0.01) with soluble salt concentration when the concentration was above 0.15%.The soluble protein was negatively related with gluing property of the paste starch (P<0.01),but was positively related (P<0.01)with elasticity of the congealed starch,when the protein concentration was below 0.55%.Thus,the ash and protein contents are important factors influencing the gluing property and elasticity of potato starch.更多还原