茶多糖对直链淀粉和支链淀粉凝胶质构特性的影响

doi:10.13305/j.cnki.jts.2011.06.001

Abstract

Abstract: Compatibility between the two kinds of polymer: amylose and amylopectin has a derect relation with the texture of starchy foods, and the texture will directly influence the processability, morphological structure, storability and edible characteristic of the starchy foods. This article studies the texture characteristics of mixture of tea polysaccharide, amylose and amylopectin at different mixing ratios, the result shows that the quantity of tea polysaccharide have a significant effect on the firmness, consistence, cohesiveness and index of viscosity of amylose, amylopectin and their mixtures.

Key words: tea polysaccharide, amylase, amylopectin, texture characteristic

CLC Number:

TS272
Q539

LIANG Qin, GUO Li, DU Xian-feng. Effects of Tea Polysaccharide on the Texture Characteristics of Amylose and Amylopectin[J]. Journal of Tea Science, 2011, 31(6): 473-478.

References

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Effects of Tea Polysaccharide on the Texture Characteristics of Amylose and Amylopectin

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