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时间:2020-04-22
《高静压物理变性法对木薯淀粉理化性质的影响-论文.pdf》由会员上传分享,免费在线阅读,更多相关内容在应用文档-天天文库。
1、现代食品科技ModernFoodScienceandTechnology2014,Vo1.30,No.3-_-.1L__。Cj同静压物理变性法对木薯淀粉理化性质的影响任瑞林,刘培玲,包亚莉,李彦杰(内蒙古工业大学化工学院,内蒙古呼和浩特010051)摘要:通过对不同浓度的木薯淀粉进行高静压处理,来探究不同压力处理对淀粉晶体颗粒形貌以及理化性质的影响。研究结果显示高静压处理前后木薯淀粉颗粒形貌发生明显变化,且能够在600MPa的高压处理后形成“凝胶状”,失去偏光十字,而在低于I临界压力时,如300MPa、450MPa时没有明显变化;同时高静压处理使得木薯淀粉的透光率减小
2、,50%的高静压变性木薯淀粉在贮存期第一天下降速率最大,其从6.90T下降到3.02T;当温度从50℃升高到90℃时,溶解度和膨胀度分别从0.029edg和0.041m/K减小到0.005g/g和0.0035m/K,表现出限制性膨胀的特点;析水率从0.037提高到0.183,冻融稳定性减小,粘弹性下降,凝沉特性增强。高静压变性木薯淀粉更容易老化。实验表明高静压变性木薯淀粉具有作为新型高附加值的食品稳定剂的开发潜力,对奶制品、肉及鱼制品和婴儿食品等具有改善其产品特性的应用前景。关键词:木薯淀粉;高静压;RVA;溶解度;膨胀度;稳定性;理化性质;颗粒形貌文章篇号:1673
3、.9078(2014)3.150.156TheInfulenceofHighHydrostaticPressureonPhysicochemicalPropertiesofTapiocaStarchRENRui-lin,LIUPei-ling,BAOYa-li'LIYan-jie(ChemicalEngineeringCollege,InnerMongoliaUniversityofTechnology,InerMongolia010061,China)Abstract:Thestudyinvestigatedtheefectofdiferenthi曲pressure
4、treannentsonthecrystalparticlemorphologyandphysicochemicalpropertiesoftapiocastarchwithdiferentmoisturecontentsbyhighhydrostatic(HHP)treatment.ThegranuleshapeofthestarchchangedobviouslyafterHHPtreatment.TapiocastarchformedgelatinandlostitsbirefringenceafterHHPtreatmentunder600MPa,whilen
5、osignificantefectontapiocastarchwasobservedbelowthecriticalpressure,suchas300MPaor450MPa.LighttransmittanceoftapiocastarchdecreasedafterHHPtreatment,and50%oftapiocastarchshowedthefastestdecreaserateinthefirst24hours,whichdroppedfrom6.90Tto3.02T.Whenthetemperatureraisedfrom50℃to90℃.solub
6、ilityandturgiditywererespectivelyreducedfrom0.029g/gand0.041m/Kto0.005g/gand0.0035m/K.whichshowedthepropertyofrestrictedswelling.BleedingrateofHHPmodifiedtapiocastarchincreasedfrom0.037to0.183,whilethefreeze—thawstabilityandviscoelasticwasdecreased.Inaddition,theagglomerationtendencyinc
7、reased.HHPtreatedtapiocastarchwasmoreeasilytoaging.Experimentsshowedthathighhydrostaticdenaturedtapiocastarchhasapotentialtobecomeanewhighvalue-addedfoodstabilizer,andcanimprovecharacteristicsofdairyproducts,meatandfishproductsandbabyfood.Keywords:tapiocastarch;highhydrostaticp
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