摘要
以木薯淀粉为原料,利用酯化改性技术,采用不同时间和温度制备出磷酸酯淀粉;研究了磷酸酯淀粉对冷冻大菱鲆鱼肉的保水效果及其本身的冻融稳定性。结果表明:磷酸酯淀粉对冷冻大菱鲆鱼肉有明显的保水效果和很好的冻融稳定性,其保水效果和冻融稳定性均随着取代度的增加即制备磷酸酯淀粉的反应时间增加和反应温度的提高而增强,磷酸酯淀粉可以应用于冷冻水产及其制品的抗冻剂。
Phosphate starches were prepared by adopting esterification techniques based on native cassava starch as raw material under different time and temperatures. The water retention capacity of the fish flesh of scophthatmus maximus by applying phosphate starches was studied, and the freeze-thawing stability of the starches was also studied The results showed that phosphate starch improved significantly the water retention capacity of the fish flesh of scophthatmus maximus, and the modified starches themselves showed good freeze-thawing stability. The results also indicated the water retention capacity and freeze-thawing stability enhanced with the increase of substitute degree, reaction time and temperature. Modified starch can be applied as a cryoprotective for the refrigerated aquatic products.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2008年第6期65-68,共4页
Journal of Food Science and Biotechnology
关键词
磷酸酯淀粉
大菱鲆鱼肉
保水性
Phosphate starch
Flesh of Scophthatmus maximus
Water retention capacity
