• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Effect of sodium phosphate on the pasting, thermal, and rheological properties of potato and chickpea starches
【24h】

Effect of sodium phosphate on the pasting, thermal, and rheological properties of potato and chickpea starches

机译：磷酸钠的粘贴效果,热,土豆和流变特性鹰嘴豆淀粉

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Differential scanning calorimetry (DSC) was used to determine the thermal properties of starch in controlled environment. Rapid visco analyser (RVA), Brookfield viscometer, and texture analyser were used to determine the effect of sodium phosphate (0.5, 1.0, and 1.5 M at pH 5, 7, and 9) on the cooking parameters, viscosity properties, and gel texture of potato (PS) and chickpea starch (CPS), respectively. Unlike chickpea starch at 0.5 and 1.0 M salt concentrations, the peak viscosity of potato starch at all salt concentrations decreased by about 50% as compared to control sample, especially at pH 5. CPS exhibited much higher setback values compared to PS. Gelatinisation temperatures of PS and CPS increased significantly (P <= 0.05) as compared to control samples. Power law model confirmed pseudoplasticity of both starch gels (n<1). The DSC profile showed higher peak temperature at higher salt concentration, but lower enthalpy at higher salt concentration. Arrhenius equation showed the temperature dependency where the average activation energy (Ea = 18,629 K/J/mol) of CPS across salt concentration was higher compared to potato starch (6,094 K/J/mol). Gel hardness of the starches cooked in sodium phosphate generally increased with higher pH, except for CPS at 1.5 M sodium phosphate.
机译：差示扫描量热法(DSC)使用确定淀粉的热性能控制环境。(RVA)、布氏粘度计和纹理分析器被用来确定的影响磷酸钠(0.5,1.0,和1.5米在pH值5,7日和9)烹饪参数,粘度属性,和土豆(PS)和凝胶结构分别鹰嘴豆淀粉(CPS)。鹰嘴豆淀粉在0.5和1.0米盐的浓度,土豆的峰值粘度淀粉在盐浓度下降了约50%,而控制样本,特别是在pH值5。挫折值相比,PS,糊化PS和CPS的温度增加显著(P < 0.05)与控制样本。假塑性的淀粉凝胶(n < 1)。DSC剖面显示更高的峰值温度高盐浓度,但低焓高盐浓度。显示的温度依赖性平均活化能(Ea = 18629 K / J /摩尔)CPS的盐浓度较高与马铃薯淀粉(6094 K / J /摩尔)。硬度的淀粉钠磷酸盐一般高pH值增加,除了在1.5 CPS磷酸钠。

著录项

相似文献

  • 外文文献
  • 中文文献
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号