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中国农学通报

中国农学通报 ›› 2009, Vol. 25 ›› Issue (18): 74-78.

• 食品 营养 检测 安全 • 上一篇    下一篇

莲子淀粉糊的特性研究

曾绍校 林鸳缘 郑宝东 陈荔红   

  • 收稿日期:2009-04-07 修回日期:2009-05-15 出版日期:2009-09-20 发布日期:2009-09-20
  • 基金资助:

    福建省自然科学基金计划资助项目;福建省科技厅科技计划重点项目

Studied on the characteristics of lotus-seed starch pastes

  • Received:2009-04-07 Revised:2009-05-15 Online:2009-09-20 Published:2009-09-20

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摘要：

本文通过对莲子淀粉糊溶解度、膨胀度、粘度、透光率、凝沉性质和冻融稳定性等特性进行系统研究，以期为莲子的深加工提供理论基础。试验结果表明：莲子淀粉的溶解度较低，膨润力接近甘薯淀粉，属限制型膨胀淀粉；莲子淀粉糊的透明度较低（10.4%），凝沉速度较快，在酸性或碱性条件下凝沉速度减缓；其凝胶具有较强的冻融稳定性和较低的凝胶强度；布拉班德粘度曲线显示，莲子淀粉的糊化温度较高达77.1℃，热稳定性好，凝沉性强，冷粘度稳定性差。这与莲子淀粉的分子结构特性相符合。

关键词: 草食蚕, 草食蚕, 水苏糖, 失重率, 霉变度, 贮藏期

Abstract:

In this paper, the solubility, turgidity, viscosity, transmittance, retrogradation, freeze-thaw stability of the lotus-seed starch pastes were studied, in order to provide theoretical basis of deep processing of lotus-seed. The results showed that the solubility of lotus starch was low, the turgidity was closed to sweet potato starch, accordingly was a restrictive swelling starch. A lower transparency (10.4%) was researched in the lotus-seed starch pastes, condensation speed was faster, but it decreased at acidic or alkaline condition. Stronger freeze-thaw stability and lower gel strength was researched in it. It can be from the Brabender viscosity that the lotus-seed starch has a higher gelatinization temperature (77.1℃), better thermostability, stronger retrogradation, weaker cold viscosity stability. The results accorded with its molecular characteristics.