Effect of sugars on rheological properties of rice starch
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摘要: 利用快速粘度分析仪测定葡萄糖、果糖、麦芽糖和蔗糖对稻米淀粉黏滞性的影响,结果显示:随着糖浓度的增加,稻米淀粉峰值粘度下降;随着葡萄糖、果糖、麦芽糖的增加,黏滞谱特征值的最终粘度、热浆粘度和消减值显著降低,而蔗糖对热浆粘度基本没有影响;葡萄糖、果糖使崩解值显著增加,而麦芽糖使崩解值先下降后上升,蔗糖使崩解值显著下降;4种糖都使糊化温度显著增加。Abstract: The effects of glucose,fructose,maltose and sucrose on the rheological properties of starch made from rice starch were investigated by using a Rapid Visco Analyzer.The results showed that the peak viscosity of the decreased with increasing sugar content.The end-point viscosity,viscosity of the hot pulp and setback of viscosity profile were significantly decreased with increasing glucose,fructose or maltose.No apparent effect on the viscosity of the hot pulp was observed when sucrose was added.The starch broke down significantly with the addition of glucose or fructose.On the other hand,maltose caused viscosity decrease initially but was followed by an increase, while sucrose brought about a significant decrease in viscosity.Pasting temperature of the rice starch increased significantly with the sugar addition.The results provided the basic information for the applications of sugars in mixing with rice starch for starch-making.
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Key words:
- Rice starch /
- sugar /
- rheological property
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