| 赖氨酸对木薯淀粉糊性质的影响 |
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| 引用本文： | 罗志刚,卢静静.赖氨酸对木薯淀粉糊性质的影响[J].华南理工大学学报(自然科学版),2011,39(9):12-16. |
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| 作者姓名： | 罗志刚 卢静静 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 基金项目： | 国家自然科学基金资助项目(21004023); 广东省科技攻关项目(2009B020312006); 广东省产学研结合项目(2009B090300272); 华南理工大学中央高校基本科研业务费专项资金资助项目(2009ZM0124) |
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| 摘 要： | 采用Brabender黏度仪和哈克流变仪,研究了赖氨酸对木著淀粉糊黏度、膨胀度及流变性质的影响.结果表明:加入赖氨酸后,淀粉的膨胀度、淀粉糊的峰值黏度降低,起始糊化温度升高,凝沉性减弱,热稳定性增强,且随着赖氨酸含量的增加,这些变化更为显著；各赖氨酸-淀粉体系均为假塑性流体,其表观黏度随剪切速率的升高而降低；添加赖氨酸...
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| 关 键 词： | 木薯淀粉 赖氨酸 黏度 膨胀度 流变性质 |
Effect of Lysine on Properties of Tapioca Starch Paste |
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| Luo Zhi-gang,Lu Jing-jing.Effect of Lysine on Properties of Tapioca Starch Paste[J].Journal of South China University of Technology(Natural Science Edition),2011,39(9):12-16. |
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| Authors: | Luo Zhi-gang Lu Jing-jing |
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| Institution: | Luo Zhi-gang Lu Jing-jing(School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China) |
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| Abstract: | This paper deals with the effects of lysine(Lys)on the viscosity,swelling power and rheological properties of tapioca starch(TS) by using a Brabender viscometer and a Haake rheometer.The results indicate that,after the addition of Lys,the swelling power and the peak viscosity decrease,the gelatinization temperature increases,the retrogradation weakens,and the thermal stability improves,that these changes become more substantial with the increase of Lys content,and that the TS pastes with different Lys conte... |
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| Keywords: | tapioca starch lysine viscosity swelling power rheological property |
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