作　　者： ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2009年第10期161-164,共4页

摘　　要： 主要研究了碳酸钠(Na2CO3)对玉米淀粉和马铃薯淀粉糊化性质的影响。用粘度速测仪(RVA)分析在浓度为3%、6%的玉米淀粉(MS)和马铃薯淀粉(PS)中加入不同量的碳酸钠(0、0.02、0.04、0.06、0.08g)后的糊化参数。当将0.02、0.04gNa2CO3加入到浓度为6%MS中时,未测得第二个峰值粘度,而加入0.06、0.08g时,第二个峰值粘度出现,且发现加入Na2CO3对玉米淀粉和马铃薯淀粉糊化性质影响不同。用RVA分析3%、6%PS淀粉乳时,加入0.02gNa2CO3后,除糊化温度和回值外,其它RVA谱特征值显著降低,但进一步增加Na2CO3的量,谱特征值没有明显地变化。而对6%MS而言,由于Na2CO3的加入,使得峰值粘度、崩解值、回值增加而糊化温度降低。 The effects of sodium carbonate on the pasting properties of maize starch（MS） and potato starch（PS） were investigated.The pasting parameters of 3% and 6% MS and PS suspensions with different amounts of Na2CO3 （0,0.02,0.04,0.06,0.08g） were determined with rapid visco analyzer （RVA）.The second peak of 6% MS disappeared when adding 0.02 and 0.04g Na2CO3 and reemerged when the amounts were 0.06 and 0.08g. The effects of Na2CO3 on PS and MS were different.The RVA parameters of PS,except gelatinization temperature and setback viscosity, both for 3% and 6% slurry, decreased markedly when adding 0.02g Na2CO3, but it did not have much greater change when adding more.The presence of Na2CO3 increased peak, breakdown, setback viscosities of 6% MS,and reduced the pasting temperature.

关 键 词： 玉米淀粉 马铃薯淀粉 碳酸钠 糊化性质

领　　域： [轻工技术与工程] [轻工技术与工程]