摘要
测定了木薯淀粉、木薯羟丙基淀粉、羟丙基交联淀粉、醋酸酯淀粉、醋酸酯交联淀粉的冻融稳定性、透光率、凝沉、耐盐性、耐酸性、糊化特性等性质。实验结果表明:经过变性的木薯淀粉和原木薯淀粉有很大的不同,经过羟丙基化、羟丙基交联、醋酸酯化、醋酸酯交联后,分别引入了羟丙基、交联键、乙酰基等,使其具有较强的冻融稳定性,具有较高的透明度、耐盐性、耐酸性。据RVA分析,各种变性淀粉糊液性质较原淀粉有较大的提高。经过交联后糊液稳定性较原淀粉、羟丙基及醋酸酯淀粉有较大程度的提高,因此具有更为广阔的应用性。
The physical properties （ such as freeze- melt stability, light transmissivity, retrogradation, the salt tolerance, acid resistance, gelatinization properties） of tapioca starches, hydroxypropyl starch, hydroxypropyl and cross-linking starch, acetyl starch, acetyl and cross-linking starch were studied. The result showed that the properties of tapioca starch and modified starches were different, because modified starches had introduced hydrophilic radical,such as hydroxypropyl,acetyl and cross-linking groups which enhanced the polarity of starch and hydrophilic capabilities, making better freeze-melt stability, resistant sink stability, the salt tolerance, acid resistance and gelatinization properties. After cross-linking,the starches were better than hydroxypropyl starch, acetyl starch,so the cross-linking starches had wider industrial applications.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第6期82-84,87,共4页
Science and Technology of Food Industry
基金
国家科技支撑计划专项经费支持项目(2006BAD05A01)
关键词
木薯淀粉
木薯变性淀粉
性质
tapioca starch
modified starch
physical properties
