关键词: 木薯淀粉, 赖氨酸, 黏度, 膨胀度, 流变性质

Abstract:

This paper deals with the effects of lysine( Lys) on the viscosity,swelling power and rheological properties of tapioca starch ( TS) by using a Brabender viscometer and a Haake rheometer. The results indicate that,after the addition of Lys,the swelling power and the peak viscosity decrease,the gelatinization temperature increases,the retrogradation weakens,and the thermal stability improves,that these changes become more substantial with the increase of Lys content,and that the TS pastes with different Lys contents are all pseudoplastic,and the apparent viscosity of the paste decreases with the increase in shear rate. Moreover,it is found that the addition of Lys reduces the storage modulus( G') and the loss modulus ( G″) and raises the loss tangent,which makes the starch-Lys paste display more liquid-like characteristics than the native starch paste.

Key words: tapioca starch, lysine, viscosity, swelling power, rheological property