Journal of South China University of Technology (Natural Science Edition) ›› 2011, Vol. 39 ›› Issue (9): 12-16.doi: 10.3969/j.issn.1000-565X.2011.09.003

• Food Science & Technology • Previous Articles     Next Articles

Effect of Lysine on Properties of Tapioca Starch Paste

Luo Zhi-gang  Lu Jing-jing   

  1. School of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2011-05-03 Revised:2011-06-14 Online:2011-09-25 Published:2011-08-02
  • Contact: 罗志刚(1975-) ，男，博士，副教授，主要从事功能碳水化合物化学与工程研究． E-mail:zhgluo@scut.edu.cn
  • About author:罗志刚(1975-) ，男，博士，副教授，主要从事功能碳水化合物化学与工程研究．
  • Supported by:

    国家自然科学基金资助项目( 21004023) ; 广东省科技攻关项目( 2009B020312006) ; 广东省产学研结合项目( 2009B090300272) ; 华南理工大学中央高校基本科研业务费专项资金资助项目( 2009ZM0124)

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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

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