| 蜡质玉米淀粉的颗粒结构与性质研究 |
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| 引用本文： | 阳元娥,罗发兴,邓毛程.蜡质玉米淀粉的颗粒结构与性质研究[J].广东轻工职业技术学院学报,2004,3(2):5-8. |
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| 作者姓名： | 阳元娥 罗发兴 邓毛程 |
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| 作者单位： | [1]广东轻工职业技术学院食品与生物工程系,广东广州510300 [2]华南理工大学食品与生物工程学院,广东广州510640 |
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| 摘 要： | 利用Bra bender的粘度仪、扫描电子显微镜及Broorfield旋转粘度计等现代仪器研究了蜡质玉米淀粉的理化性质，包括颗粒形貌、偏光显微结构、糊化特性、糊的透明度、糊的凝沉性、糊的冻融稳定性以及糊的流变性等性质。研究结果表明：蜡质玉米淀粉糊具有假塑性流体的特征，属“剪切变稀”体系。蜡质玉米淀粉糊的透明度比普通玉米淀粉的要好，凝沉性弱，冻融稳定性好。这些为蜡质玉米淀粉在工业生产中的广泛应用提供了理论依据。
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| 关 键 词： | 蜡质玉米淀粉 淀粉糊 流变性 颗粒结构 性质 工业生产 |
| 文章编号： | 1672-1950（2004）02-0005-04 |
| 收稿时间： | 2004-04-15 |
Granule Structure and Character of Waxy Maize Starch |
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| Yang Yuane, Luo Faxing, Deng Maocheng.Granule Structure and Character of Waxy Maize Starch[J].Journal of Guangdong Industry Technical College,2004,3(2):5-8. |
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| Authors: | Yang Yuane Luo Faxing Deng Maocheng |
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| Institution: | Department of Food and Biology Engineering, Guangdong Industry Techincal College, Guangzhou 510500, China; 2. College of Food and Biology Engineering, South China Univ. of Tech. , Guangzhou 510640, China |
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| Abstract: | The physiochemical properties, including granule appearance, microstructure of polarized light, gelatinization, transparency, retrogradation, freeze-thaw stability, rheology of waxy maize starch and so forth were studied systematically. The experimental results obtained revealed that waxy maize starch paste with pseudoplastic characteristics could be considered as a shear-thinning system. Compared with regular maize starch, the waxy maize starch paste had weaker retrogradation, better transparency and more freeze-thaw stability. These results provided the theoretical basis for the industrial use of waxy maize starch. |
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| Keywords: | waxy maize starch starch slurry rheology |
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