脱脂脱蛋白处理对不同糯性板栗粉糊化特性的影响

doi:10.11707/j.1001-7488.20120505

Scientia Silvae Sinicae ›› 2012, Vol. 48 ›› Issue (5): 29-35.doi: 10.11707/j.1001-7488.20120505

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Influence of De-Fat, De-Proteins on Pasting Properties of Different Waxy Chestnut Powder

Zhu Meiyun¹, Lin Shunshun^1,2, Liang Lisong², Wang Guixi²

1. College of Food Science and Technology, Henan Agricultural University Zhengzhou 450002;2. Key Laboratory of Forestry Silviculture of State Forestry Administration Research Institute of Forestry, Chinese Academy of Forestry Beijing 100091

Received:2011-05-25 Revised:2012-02-12 Online:2012-05-25 Published:2012-05-25

Abstract

Abstract:

In this paper, the 6 main varieties of Chinese chestnut were used as test materials to comparing gelatinization characteristics of chestnut powder of different waxy varieties and the influence of de-fat, de-proteins on pasting properties of the chestnut powder. The results showed that: 1) The paste viscosity of high-waxy varieties was significantly lower than Low-waxy varieties (P<0.05). 2) After de-fat, chestnut powder RVA spectrum characteristics value did not apparently change, however after de-protein, chestnut powder pasting viscosity significantly increased, pasting temperature reduced. 3) A correlation analysis showed that: there were significant negative correlation(P<0.05) between the protein content and peak viscosity, through viscosity, breakdown, final viscosity as well as setback, no correlation was found between the fat content and chestnut powder gelatinization characteristics.

Key words: de-fat chestnut powder, de-protein chestnut powder, RVA characteristics

CLC Number:

S718.43

Zhu Meiyun;Lin Shunshun;Liang Lisong;Wang Guixi. Influence of De-Fat, De-Proteins on Pasting Properties of Different Waxy Chestnut Powder[J]. Scientia Silvae Sinicae, 2012, 48(5): 29-35.

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Influence of De-Fat, De-Proteins on Pasting Properties of Different Waxy Chestnut Powder

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