CAJ | 학술논문

向红薯淀粉中添加不同种类及添加量的低聚糖，测定淀粉粘度、碘蓝值、凝沉性，以此来研究低聚糖对红薯淀粉性质的影响。结果表明：添加不同种类、不同量的低聚糖对红薯淀粉的粘度、碘蓝值、凝沉性有较大影响；麦芽糖对红薯淀粉的热稳定性和碘蓝值影响最大，低聚木糖对红薯淀粉的凝沉性影响最大。
향홍서정분중첨가불동충류급첨가량적저취당，측정정분점도、전람치、응침성，이차래연구저취당대홍서정분성질적영향。결과표명：첨가불동충류、불동량적저취당대홍서정분적점도、전람치、응침성유교대영향；맥아당대홍서정분적열은정성화전람치영향최대，저취목당대홍서정분적응침성영향최대。
To add oligosaccharides of different types and amount in sweet potato starch for determining starch viscosity, starch iodine blue value and retrogradation in order to study the influence of oligosaccharides on sweet potato starch properties. The result showed that adding different types and different amount oligosaccharides had big influence on starch viscosity, starch iodine blue value and retrogra-dation of sweet potato starch;maltose had the biggest influence on thermal stability and starch iodine blue value of sweet potato starch, xylo oligosaccharides had the biggest influence on retrogradation of sweet potato starch.