CAJ | 학술논문

向磷酸酯红薯淀粉中添加不同种类及添加量的低聚糖,测定淀粉粘度与碘蓝值的变化,结果表明:添加不同种类、不同量的低聚糖对磷酸酯红薯淀粉的粘度与碘蓝值有较大影响. 当低聚果糖添加量为0.3 g/2 g淀粉时,淀粉的稳定性最好,不易老化;随着低聚糖添加量的增加,淀粉碘蓝值降低,当麦芽糖添加量为0.5 g/2 g淀粉时淀粉碘蓝值最小.
향린산지홍서정분중첨가불동충류급첨가량적저취당,측정정분점도여전람치적변화,결과표명:첨가불동충류、불동량적저취당대린산지홍서정분적점도여전람치유교대영향. 당저취과당첨가량위0.3 g/2 g정분시,정분적은정성최호,불역노화;수착저취당첨가량적증가,정분전람치강저,당맥아당첨가량위0.5 g/2 g정분시정분전람치최소.
To add oligosaccharide of different types and different quantities in phosphate ester sweet potato starch for determining starch viscosity and iodine blue value variation, the result showed that adding different types and different quantities oligosaccharide has big influence on viscosity and iodine blue value of phosphate ester sweet potato starch. When the adding quantity of fructo-oligosaccharides was 0.3 g/2 g, the stability of starch was the best, and hard to age; with the increasing of oligosaccharide adding quantity, starch io-dine blue value decreased, and reached its minimum value when the adding quantity of maltose is 0.5 g/2 g.