中文摘要：

研究不同种类以及不同浓度的盐对马铃薯淀粉以及马铃薯淀粉-黄原胶复配体系糊化性质以及流变学性质的影响。结果表明：盐的加入均增加了马铃薯淀粉的成糊温度和回值,降低了峰值黏度、终值黏度和崩解值,且马铃薯淀粉糊的黏度值随着盐浓度的增加先降低后升高,成糊温度随着盐浓度的增加呈现先显著升高后略微下降的趋势。对于马铃薯淀粉-黄原胶复配体系,盐的加入升高了复配体系的成糊温度、峰值黏度和崩解值,并且复配体系的黏度值随着盐浓度的增加而增加。流变学性质表明盐引起马铃薯淀粉糊的假塑性增强,并随着盐浓度的增加假塑性先增强后略有减弱,相反盐引起马铃薯淀粉/黄原胶复配体系的假塑性减弱,并与盐浓度之间没有明显的规律性。

英文摘要：

The effect of different types and concentrations of salt on the pasting and rheological properties of potato starch and potato starch/xanthan gum composite system at a mass ratio of 80：1 were studied.In the presence of salt,the pasting temperature and setback of potato starch greatly increased;however,the peak viscosity,final viscosity and breakdown significantly decreased.Meanwhile,the viscosity of potato starch revealed an initial increase and final decrease.Similarly,the pasting temperature rose at first and then decreased slightly with increasing concentrations of salts.As for potato starch/xanthan composite system,salt could increase the pasting temperature,peak viscosity and breakdown.Increasing salt concentration could result in an increase in the viscosity of the composite system.Rheological results indicated that the addition of salts enhanced the pseudoplasticity of potato starch but reduced the pseudoplasticity of the composite system with no regular trend.