Abstract
The effects of sodium chloride on the properties of starch paste were studied by analyzing the size, viscosity, regeneration, enthalpy and gelatability of starch paste after adding sodium chloride. The results showed that the starch in da hong pao with low amylose content showed higher initial temperature, final viscosity and enthalpy of gelatinization than that in baoqing and pearl, with lower peak viscosity and smaller particle size; After the addition of 2% sodium chloride, the average particle size, peak viscosity, attenuation value and rejuvenation value of the three kinds of red bean starch gelatinized decreased significantly (P＜0.05). Gelatinization temperature and setting property of starch increased significantly (P＜0.05). The influence of sodium chloride on the gel characteristics was reflected in the significantly decreased gel strength (P＜0.05), and the viscosity of starch gel decreased. Amylose content wan found to be the key factor affecting the change of starch paste properties.
Publication Date
5-28-2020
First Page
34
Last Page
38
DOI
10.13652/j.issn.1003-5788.2020.05.007
Recommended Citation
Jing-yi, ZHANG; Ai-hua, ZHAI; and Dong-jie, ZHANG
(2020)
"Effect of sodium chloride on starch properties from different adzuki bean varieties,"
Food and Machinery: Vol. 36:
Iss.
5, Article 7.
DOI: 10.13652/j.issn.1003-5788.2020.05.007
Available at:
https://www.ifoodmm.cn/journal/vol36/iss5/7
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