武汉轻工大学学报
武漢輕工大學學報
무한경공대학학보
Journal of Wuhan Polytechnic University
2014年
4期
20-23,31
,共5页
张红建%张晶晶%邹易%叶晓剑%付胜蓝%沙雨欣%肖安红
張紅建%張晶晶%鄒易%葉曉劍%付勝藍%沙雨訢%肖安紅
장홍건%장정정%추역%협효검%부성람%사우흔%초안홍
利川山药%淀粉%糊化特性
利川山藥%澱粉%糊化特性
리천산약%정분%호화특성
Chinese yam%starch%pasting properties
利用快速黏度仪（ RVA）研究了pH、食盐、α-淀粉酶及蔗糖对山药淀粉糊化特性的影响，并与马铃薯淀粉、红薯淀粉、玉米淀粉的糊化特性进行比较。结果表明，利川山药淀粉较红薯淀粉、马铃薯淀粉、玉米淀粉更容易老化，热稳定性优于马铃薯淀粉。当pH为5时，山药淀粉的热稳定性与抗老化能力得到改善；食盐使淀粉糊化温度提高；淀粉酶使山药淀粉的峰黏度、谷黏度、终黏度、回生值降低；蔗糖使山药淀粉在高温下的稳定性以及抗老化能力降低。结论：pH、蔗糖、淀粉酶、盐对利川山药淀粉的糊化特性影响较大。
利用快速黏度儀（ RVA）研究瞭pH、食鹽、α-澱粉酶及蔗糖對山藥澱粉糊化特性的影響，併與馬鈴藷澱粉、紅藷澱粉、玉米澱粉的糊化特性進行比較。結果錶明，利川山藥澱粉較紅藷澱粉、馬鈴藷澱粉、玉米澱粉更容易老化，熱穩定性優于馬鈴藷澱粉。噹pH為5時，山藥澱粉的熱穩定性與抗老化能力得到改善；食鹽使澱粉糊化溫度提高；澱粉酶使山藥澱粉的峰黏度、穀黏度、終黏度、迴生值降低；蔗糖使山藥澱粉在高溫下的穩定性以及抗老化能力降低。結論：pH、蔗糖、澱粉酶、鹽對利川山藥澱粉的糊化特性影響較大。
이용쾌속점도의（ RVA）연구료pH、식염、α-정분매급자당대산약정분호화특성적영향，병여마령서정분、홍서정분、옥미정분적호화특성진행비교。결과표명，리천산약정분교홍서정분、마령서정분、옥미정분경용역노화，열은정성우우마령서정분。당pH위5시，산약정분적열은정성여항노화능력득도개선；식염사정분호화온도제고；정분매사산약정분적봉점도、곡점도、종점도、회생치강저；자당사산약정분재고온하적은정성이급항노화능력강저。결론：pH、자당、정분매、염대리천산약정분적호화특성영향교대。
By rapid visco analyser ( RVA) the influences of pH, salt,α-amylase and sucrose on pasting properties of yam starch were studied, which is compared with potato starch, sweet potato starch and corn starch pasting prop-erties.The results show that, Lichuan Chinese yam starch with sweet potato starch, potato starch, corn starch was more susceptible to aging, thermal stability is better than that of potato starch.When pH was 5, the thermal stabili-ty of yam starch and anti-aging ability was improved;salt improved the gelatinization temperature of starch;amylase the yam starch peak viscosity, final viscosity, setback, valley viscosity decreased;sucrose the yam starch stability at high temperatures and the anti-aging capacity decreased.Conclusion:The pH, sucrose,α-amylase and salt have great influence on starch pasting properties of Chinese yam starch.
