CAJ | 학술논문

　　研究盐对于玉米淀粉-离子胶体复配体系的糊化性质以及流变学性质的影响。结果表明，对于糊化特性，盐的加入增加了玉米淀粉-黄原胶的成糊温度、峰值黏度、崩解值和回升值。对于流变学特性，盐的加入降低了玉米淀粉-黄原胶复配体系的假塑性和动态黏弹性流体性质。对于糊化特性和流变学特性，氯化钙的效果都更明显。
　　연구염대우옥미정분-리자효체복배체계적호화성질이급류변학성질적영향。결과표명，대우호화특성，염적가입증가료옥미정분-황원효적성호온도、봉치점도、붕해치화회승치。대우류변학특성，염적가입강저료옥미정분-황원효복배체계적가소성화동태점탄성류체성질。대우호화특성화류변학특성，록화개적효과도경명현。
The effect of salt on the pasting and rheological properties of corn starch/xanthan gum composite system is studied. In the presence of salt, the peak viscosity, breakdown value, setback value and pasting temperature of corn starch/xanthan gum composite system greatly is increased. Rheological results indicate that the addition of salts decreases the dynamic viscoelastic and pseudoplasticity of corn starch/xanthan gum composite system. The effect of the calcium chloride is better.