期刊论文

中文

食品科学

1002-6630

2003

24

2

32-35

10.3321/j.issn:1002-6630.2003.02.005

湖南省自然科学基金

本校为第一机构

采用偏光显微镜、分光光度计、旋转粘度计等现代分析仪器,对石栎属淀粉糊特性进行了较详细的研究.实验结果表明,石栎属淀粉糊具有糊化温度高、酶解率较高、透明度低、凝沉稳定性较强、冻融稳定性较差的特性.在pH值6.0～8.0范围内石栎属淀粉糊粘度较高,温度和转速对糊粘度有一定影响,浓度对糊粘度有显著影响.

The paste properties of lithocarpus starch have been studied by using modern analysis methods such as polarizing microscopy,spectrophotometer and circumvolution viscosity analyzer etc.The results indicated that lithocarpus starch has high gelatinization temperature,rather high enzymatic hydrolysis rate,lower clarity,better agglutinate stability,but bad freeze-thaw stability.In the pH value range of 6.0～8.0,lithocarpus starch showed higher viscosity.Temperature and rotating speed to the pastes could produce some effects on the paste viscosity properties,and star...