六种莲子淀粉的分离及其品质特性分析-separation and quality characteristics analysis of six lotus seed starches.docxVIP

digestedandthemeanvalueoftheirdigestionrateswas72.23%.Gelatinizationandretrogradationcharacteristicsof6lotus-seedstarchesstoredfor2weeksat4℃wereanalyzedbyDSCtofitAvramiequation.Theresultsshowedthatsignificantdifferencewerefoundinpastingtemperature,△H,crystalmeltingenthalpy,thedegreeofretrogradationandagingrateof6lotus-seedstarches;that6lotus-seedstarchesallhadaninstantaneousnucleation;thattheagingratesdecreasedinorderoflzs2,lzs3,lzs1,lzs5,lzs4,lzs6andtheagingrateoflzs2was1.36timesaslargeaslzs6;thatthedegreeofretrogradationoflotus-seedstarchesstoredfor2weeksat4℃increasedwithstoragedaysprolonged;thatthecontentsofamylosehadanegativecorrelationwiththeAvramiexponent(n)andapositivecorrelationwiththerateconstant(k),△H,crystalmeltingenthalpyandicemeltingenthalpy.Themechanicalpropertiesoflotus-seedstarchgelsindifferentstarchmilkconcentrations,pHvalue,NaClconcentrations,sugarsandTween-80concentrationswerestudied.Theresultsshowedthatthegelstrength,elasticmodulusoflotus-seedstarchgelsincreasedlinearlywiththeincreaseofstarchmilkconcentration,whiletheincreasetrendofthegelelasticitychangedlittle;thatthegelstrength,elasticmodulusoflotus-seedstarchgelsfirstincreased,thendecreased,whilethegelelasticityhadadecreasewiththeincreaseofNaClconcentration;thatthechangeofthemechanicalpropertiesoflotus-seedstarchgelswasoppositetoNaClwhenpHvaluewasfrom4.0to7.2;thatthreesugarsallincreasedthemechanicalpropertiesoflotus-seedstarchgels,andtheorderwasfructoseglucosesucrose;thatwhentheadditionofTween-80waslessthan0.5%,thegelstrength,elasticmodulusrapidlydecreasedwhilethegelelasticityhadaslightincreasing,andwhentheadditionofTween-80wasmorethan0.5%,themechanicalpropertiesoflotus-seedstarchgelhadalittlediference.SeveraladditivessuchasCMC,xanthangum,konjacgum,Monoglyceride,lecithin,Tween-80,SE-13increasedgeltempoflotus-seedstarchpastesandxanthangumhadthemostobviouseffect.Thickeneraddedinlotus-seedstarchhadabettereffectonanti-agingthanemulsifier.Additivesallincreasedviscositiesofstarchpaste.Duringstarchpa