不同植物来源的酸处理淀粉的物理化学、形态和糊化性质。
Physicochemical, morphological and pasting properties of acid treated starches from different botanical sources.
机构信息
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India.
出版信息
J Food Sci Technol. 2011 Aug;48(4):460-5. doi: 10.1007/s13197-010-0126-x. Epub 2010 Oct 29.
Abstract
Effect of acid modification on physico-chemical, morphological and pasting properties of banana, sweet potato, lotus stem and wheat starches were studied. Results revealed that swelling power, solubility and water binding capacity of all starches decreased by acid modification. By acid modification starch granules from different varieties tended to appear fused and less smooth than the native starch granules. The pasting properties of native starches of all different varieties have significantly decreased following acid modification. Acid modified starches showed higher syneresis as compared to native starches.
摘要
研究了酸改性对香蕉、甘薯、莲藕和小麦淀粉的物理化学性质、形态和糊化特性的影响。结果表明，酸改性后所有淀粉的膨胀力、溶解度和持水力均降低。经酸改性后，不同品种的淀粉颗粒比原淀粉颗粒更易融合，表面更不光滑。与原淀粉相比，酸改性淀粉的凝沉性更高。
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