作　　者： ; ; ;

机构地区： 华南理工大学轻工与食品学院食物蛋白工程研究中心

出　　处： 《中国酿造》 2011年第7期155-158,共4页

摘　　要： 以大米淀粉为材料,研究了大豆多糖对淀粉糊化及凝胶特性的作用。通过布拉班德黏度计,DSC差示量热扫描和质构仪等分析手段,研究分别添加相当于淀粉干基质量分数1.0%、2.5%、5.0%的大豆多糖的影响。结果表明,大豆多糖能有效降低大米淀粉黏度,改善其凝胶品质,且添加量越大,效果越明显,对淀粉基食品的改良有重大意义。 Using rice starch as material, effect of soybean polysaccharides on gelatinization and characteristics of gel of starch was studied. Effect of addition by 1.0%, 2.5% and 5.0% of soybean polysaccharides （based on dry starch weight） were studied with Brabender viscograph, DSC and texture analyzer. The results showed that addition of soybean polysaccharides could lower the viscosity of rice starch pasting and improve the quality of starch gels. Effect of improved with increased addition ofpolysaccharides.

关 键 词： 大豆多糖 淀粉 糊化 凝胶

领　　域： [轻工技术与工程] [轻工技术与工程]