淀粉
食品科学
粘度
化学
多糖
马铃薯淀粉
水溶性
农学
材料科学
生物化学
生物
有机化学
复合材料
作者
Hitoshi Furuta,Akihiro Nakamura,Hiroko Ashida,Hirokazu Asano,Hirokazu Maeda,Tomohiko Mori
摘要
It has been found that commercial water-soluble soybean polysaccharides (SSPS) can make cooked rice and noodles non-sticky and prevent rice grains and noodles from adhering to each other. We studied in detail the phenomenon of rice cooked with SSPS. We assumed that the phenomenon resulted from the interaction between SSPS and starch during cooking, and studied the effects of SSPS on the gelatinizing behavior of rice starch by using a Rapid-Visco-Analyzer. The addition of SSPS reduced the viscosity of the gelatinized starch. This lower final viscosity of the rice starch was more distinct from than that of potato starch. These results imply that the properties of SSPS in forming a non-sticky condition might result from a decrease in the viscosity of the gelatinized starch.
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