为拓宽中国南方特色根茎类淀粉的应用途径,选取了木薯淀粉为对照,对淮山淀粉和香芋淀粉等根茎类淀粉的糊化、流变和凝胶特性进行了比较研究。结果表明,不同作物间淀粉的流变与凝胶特性差异显著,而不同作物品种间差异相对较小。各淀粉均在69.77~84.37 ℃时开始糊化,淮山淀粉和香芋淀粉的糊化温度、峰值时间均大于木薯淀粉。木薯淀粉的崩解值高于淮山淀粉和香芋淀粉。7种根茎类淀粉的弹性模量和黏性模量均随频率增加而增加,且损耗角正切值(tan δ)<1,表现出典型的弱凝胶动态流变学图谱。香芋淀粉和木薯淀粉的凝胶强度、硬度、胶黏性相近,且显著低于淮山淀粉。木薯淀粉凝胶的弹性、内聚性均大于淮山淀粉和香芋淀粉。
In order to widen the application of the root-derived starches in South China, the pasting, rheology and gel characteristics of different kinds of root-derived starche form yam and taro were investigated in this study. It turned out that the rheological and gel properties of starch were significantly different, while the differences among different varieties were relatively small. The pasting temperature of all kinds of starch ranged from 69.77 ℃ to 84.37 ℃,but the pasting temperature and peak time of yam and taro starch was higher than that of tapioca starch. The loss of tapioca starch was higher than those of yam and taro starch. The elasticity modulus G ′ and viscosity modulus G ″ of the seven kinds of root-deroved starchincreased with the increase of frequency, and the loss tangent angle (tanδ) was less than 1, showing a typical weak gel dynamic rheological pattern. The gel strength, hardness and gumminess of taro and tapioca starch were similar, and were lower than those of yam starch. The springiness and cohesiveness of tapioca starch gel were higher than those of yam and taro starch. The wide variability in pasting rheological and gel properties could be useful in different applications of tuber starch.
Food and Machinery