摘要
对莲子淀粉的微观结构和膨胀特性进行了初步分析,结果表明:随着温度从0℃升高到100℃时,淀粉颗粒的粒径不断增大,淀粉颗粒的膨胀率增加到原来的9.93倍;显微观测表明,当温度为80℃时,淀粉膨胀形成的囊开始破裂,达到100℃时,淀粉颗粒的囊几乎全部破裂。通过对莲子淀粉溶液流变性的测定表明,相同的浓度,其表观黏度随加热温度的上升而增加;同时表观黏度随溶液浓度的增大而增大,表现为假塑性流体。
The microstructure and swell characteristic of lotus starch were analyzed in this paper.The results showed that the diameter of starch granules expanded gradually with the temperature increased from 0 ℃ to 100 ℃,and the expansion rate is up to 9.93 times on comparison with unheated starch.Microscopic observation indicated that the starch capsules begin to rupture when the temperature reached 80 ℃;almost all expanding starch capsules broken down at 100 ℃.The apparent viscosity gradually increased as the temperature increased.The apparent viscosity also increased with the concentration of the starch increased.The lotus starch hydrocolloid exhibited the pseudoplastic fluid.
出处
《食品研究与开发》
CAS
北大核心
2011年第11期40-43,共4页
Food Research and Development
关键词
莲子淀粉
微观结构
膨胀特性
流变特性
lotus starch
microstructure
swell characteristic
rheology characteristic
