[1]金娃,赵凯,李松原,等.海藻糖对三种淀粉理化性质的影响[J].中国调味品,2021,46(2):152-155.
Effect of Trehalose on Physical and Chemical Properties of Three Starches[J].CHINA CONDIMENT,2021,46(2):152-155.
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海藻糖对三种淀粉理化性质的影响()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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46
- 期数:
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2021年2期
- 页码:
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152-155
- 栏目:
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- 出版日期:
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2021-02-08
文章信息/Info
- Title:
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Effect of Trehalose on Physical and Chemical Properties of Three Starches
- 作者:
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金娃; 赵凯; 李松原; 陈威
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- 文献标志码:
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A
- 摘要:
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文章主要研究分析海藻糖对马铃薯淀粉、小麦淀粉、玉米淀粉糊的特性的影响，运用差示扫描量热仪（DSC）分析海藻糖对3种淀粉热焓特性、老化特性的影响。结果表明：海藻糖的加入可以提高淀粉糊的透明度和冻融稳定性、改善凝沉特性；DSC分析表明，加入海藻糖后淀粉的糊化温度提高，老化度降低。
- Abstract:
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The effects of trehalose on the properties of potato starch, wheat starch and corn starch paste are studied. Differential scanning calorimeter (DSC) is used to analyze the effects of trehalose on gelatinization enthalpy property and retrogradation property of three starches. The results show that the addition of trehalose could increase the transparency and freeze-thaw stability of starch paste, and improve the retrogradation properties. DSC analysis indicates that the gelatinization temperature of starch increases and the retrogradation degree decreases after adding trehalose.
更新日期/Last Update:
2021-02-08