| 食盐对普通玉米杂交种淀粉糊化性质的影响 |
| |
| 引用本文： | 赵前程,李新华,王翀.食盐对普通玉米杂交种淀粉糊化性质的影响[J].中国脊柱脊髓杂志,2007(3). |
| |
| 作者姓名： | 赵前程 李新华 王翀 |
| |
| 作者单位： | [1]沈阳农业大学食品学院,辽宁沈阳110161 [2]大连水产学院食品工程系,辽宁省水产品加工及综合利用重点开放实验室,辽宁大连116023 |
| |
| 摘 要： | 采用快速粘度分析仪（RVA）研究了食盐对18种普通玉米杂交种淀粉糊化性质的影响。结果表明：食盐显著降低了所有普通玉米杂交种淀粉的峰值、破损值和回生值;提高了谷值、终粘度、出峰时间和成糊温度。但对不同的普通玉米杂交种淀粉的糊化性质的影响程度有显著差别。随着食盐溶液质量分数的增加,普通玉米杂交种淀粉的谷值、终粘度、出峰时间和成糊温度也逐渐增加,破损值和回生值则显著降低,峰值受食盐溶液质量分数的影响很小。
|
| 关 键 词： | 普通玉米杂交种 食盐 糊化性质 |
Influence of NaCl on the Pasting Properties Starches from Normal Corn Hybrids |
| |
| ZHAO Qian-cheng,LI Xin-hu,WANG Chong.Influence of NaCl on the Pasting Properties Starches from Normal Corn Hybrids[J].Chinese Journal of Spine and Spinal Cord,2007(3). |
| |
| Authors: | ZHAO Qian-cheng LI Xin-hu WANG Chong |
| |
| Institution: | 1. College of Food Science, Shenyang Agricultural University, Shenyang 110161, China; 2. Key and Open Laboratory of Aquatic Products Processing arid Utilization of Liaoning Province, Department of Food Engineering, Dalian Fisheries University, Dalian 1160 |
| |
| Abstract: | The influence of NaCl on pasting properties of starches from 18 kinds normal corn hybrids was analyzed by RVA(Rapid Viscosity Analyzer).Results showed that:(1) NaCl could decreased Peak,Breakdown and Setback of starches;(2) but could increased Trough,Fina |
| |
| Keywords: | normal corn hybrid salt pasting property |
|
| 点击此处可从《中国脊柱脊髓杂志》浏览原始摘要信息 |
| 点击此处可从《中国脊柱脊髓杂志》下载免费的PDF全文 |
