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投稿时间：2019-07-11
投稿时间：2019-07-11
中文摘要: 以马铃薯淀粉为研究对象，研究氯化钠对淀粉糊特性的影响。结果表明：随着氯化钠添加量的增加，马铃薯淀粉起始糊化温度和峰值温度升高，峰值粘度和最终粘度呈现先下降后略微上升的趋势，且淀粉糊的热稳定性提高；氯化钠使淀粉糊的透明度下降，且在添加量为2%时透明度最低；马铃薯原淀粉糊不易凝沉，氯化钠的添加使淀粉糊出现较大的凝沉现象，随着氯化钠添加量的增多凝沉现象加剧，放置时间越长凝沉现象越趋于稳定；氯化钠增大淀粉的溶解度和膨胀度，且不同质量分数的氯化钠对其的影响不同；最后，氯化钠的加入提高淀粉糊的冻融稳定性。
Abstract:With the increase of sodium chloride，the initial pasting temperature and peak temperature of potato starch were increased，the values of peak viscosity and final viscosity showed a trend of decreasing at first and then slightly increasing，and the thermal stability of starch paste was improved.The transparency of starch paste was decreased by adding the sodium chloride，and the lowest value was observed when the additive amount was 2%.The retrogradation ability of original potato starch paste was weak.The increasing retrogradarion phenomenon of starch paste was attributed to the addition of the sodium chloride.With the increase of the additive amount of sodium chloride，the phenomenon of retrogradation was intensified and tended to be stable due to time extension.The solubility and swelling power of starch were increased by adding sodium chloride，and different concentration of sodium chloride had different effects on the solubility and swelling power.Finally，the addition of sodium chloride improved the freeze-thaw stability of the starch paste.
文章编号：202014001 中图分类号： 文献标志码：
基金项目:国家自然科学基金资助项目（31671892）；国家自然科学基金资助项目（31671810）
| Author Name | Affiliation |
| XIONG Xiao-qing，CHE Rui-bin，LI Li-min，ZHENG Xue-ling | College of Food Science and Technology，Henan University of Technology，Zhengzhou 450001，Henan，China |
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