资源描述：
《乳酸发酵改善玉米淀粉凝胶质地的机理研究》由会员上传分享，免费在线阅读，更多相关内容在学术论文-天天文库。
1、分类号：密级：单位代码：10019学号：B040443飞嚼差蕊夭等博士学位论文乳酸发酵改善玉米淀粉凝胶质地的机理研究StudiesontheMechanismofTextureImprovementofCornStarchGelsInducedbyLacticAcidFermentation研究指导教生：塞差兰．合作指导教师：鲁战会副熬握申请学位门类级别：王堂墟±向：食品加王堡途生应用2007年6月名方学业究在专研所AbstractAnimma'nentalmethodwhichCallbeused
2、toevaluatethequalityofstarchgelswasobtainedbyanalyzingthecorrelationsoftensilepropertiesandmasticationvariablesofstarchgelswithsensoryevaluationattributes．BasedOiltheresultsoftheabovestudy,thefeasibilityofimprovingtextureofcornstarchgelbysp∞tall∞mfcmle
3、ntationandthemeeb．azlismofitWCIttalsostudied．Themainconclusionsa地asfollows：1．Amongcorn,mungbean,sweetpotato，potatoandrieestarches，mungbeanstarchandsweetpotatostarchWCl'ethemostsuitable矗1wmaterialsforstarchgelfoods,whilecorllstarchWaSnotsuitable．2．The岫l
4、lrlltensile8tl‘ilinandworktobreakthegelcouldsubstitutesensoryevahunion幻evaluatethestarchgelquality．3．Thetextut∞ofcornstarchgelcouldbelargelyimprovedbyspontaneousfermentation,andthegelmadefromthecOrllstarchfermentedspontaneouslyjustfor19daysWaSelastic，c
5、ohesiveandchew,j,andhadgoodoverallac．卿tability．4．Effectsofvariousamylase(it-amylase，p口myIaseandpullulanasc)andacids(1acticacid,aceticacidandhydrochloricaciel)onthetextureofcornstarchgelwerealsostudied．Resultsindicatedthata-amylasewasthemosteffectiveini
6、mprovingthetextureofstarchgel；anditseffectWiltsmolesignificanttll龃spontaneousfermentation．a-amyla∞treatmentisalsoasimple．10w．-eostandeffectiveway,besidesspontaneousfermentation,toimprovethetextureofcornstarchgel．5。Thelahysicoehemiealpl'Opettic$ofcontr0
7、1．fermentedanda-amylasetreatedconlstarchw豇estudiedand㈣pared,andresultsalefollowing：Thefermentedanda-amylasetreatedcornstarchhadlowerf,veragedegreeofpolymerization,lowerawfagenumberofchainsandbrandadmsity,while出elongeraveragechainlengthandaverageexterna
8、lchainkng出thancontrolsa坤le．Thefemmatedanda-amylaseIreatedcomstarchalsohadlowerswellingpower,amyloseleaching,peakviscosityandbltakdownthancontrolsample．ResultsofDSCandX-raydiffractionshowedthatspontaneousfermentationanda-amylasecouldimpr
