Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Study on the textural properties of acorn (Castanopsis Calathiformis) starch[J]. Science and Technology of Food Industry, 2012, (19): 150-154. DOI: 10.13386/j.issn1002-0306.2012.19.044
Citation: Study on the textural properties of acorn (Castanopsis Calathiformis) starch[J]. Science and Technology of Food Industry, 2012, (19): 150-154. DOI: 10.13386/j.issn1002-0306.2012.19.044
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Study on the textural properties of acorn (Castanopsis Calathiformis) starch

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    • Abstract
  • The affection of concentration, pH and additive performance to Castanopsis Calathiformis starch was investigated, the different of this starch to maize and potato starch was compared.The result indicated strength of Castanopsis Calathiformis starch gel was stronger than maize but weaker than potato starch.The strength of Castanopsis Calathiformis starch was positive correlation with the concentration of starch and better than others when pH 6.5.Glucide effects to the starch were insignificant except xylitol.Both of the affection of saline and lipid were decreased after increased.
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