Effects of Different Media on the Characteristics of Ginkgo Starch Gelatinization

摘要：

The infections of different media such as concentration, salt, sucrose, citric acid, shearing force on the starch gelatinization characteristics of Ginkgo biloba was studied through Rapid Visco Analyser (RVA)SuperⅢ. The results showed that the best speed for the determination of starch paste viscosity curves wasl60r/min;along with the increased in the concentration of starch milk, starch paste viscosity increased and thermal stability declined;salt and citric acid could reduce the starch paste viscosity and enhance the anti-aging capability and sucrose could also improve viscosity and prolong the gelatinization time. The result on the Gingko fruit deep processing of starchy foods has greater significance.

关键词： ginkgo starch pasting properties viscosity

作者: Qiang Yang Lin Wang Chunhong Zhang Xinhua Li

作者单位: College of Food,Shenyang Agricultural University Shenyang, China

会议类型: 国际会议

会议名称: The 2012 International Conference of Agricultural Engineering and Food Engineering(2012年国际农业工程与食品工程学术会议 ICAE 2012)

会议地点: 哈尔滨

会议语种:英文

页码: 837-840

在线出版日期: 2012-06-16（万方平台首次上网日期，不代表论文的发表时间）