摘要
选取不同取代度的玉米磷酸酯淀粉,通过实验研究不同取代度的磷酸酯淀粉对其透明度、黏度、凝沉性、冻融稳定性、流变学特性等的影响,并分析其影响因素。结果表明:玉米淀粉磷酸酯化后其透明度、黏度、凝沉性、冻融稳定性和流变学特性相比原淀粉都有明显的提高和改善,其中淀粉糊化后的透明度和黏度随着取代度的增加而先升高后降低,酯化反应并未破坏淀粉的颗粒结构,只是在原来的淀粉分子链上增加了新的基团。
Selected different substituted degrees corn starch phosphate ester,through experimental studied different substituted degrees phosphates starch on transparency,viscosity,coagulation,freeze-thaw stability,rheological properties of the influence,and analyzes the influencing factors.The results showed that the transparency,viscosity,coagulation,freeze-thaw stability,rheological properties of the corn starch phosphates improved obviously compared to raw starch,which the transparency and viscosity after starch gelatinization increased first and then decreased as the substituted degrees increases,the esterification reaction was not damaged starch granule structure,just increased the new group in the original molecular chain of starch.
出处
《食品研究与开发》
CAS
北大核心
2012年第4期36-41,共6页
Food Research and Development
基金
河南省教育厅自然科学研究计划项目(2010C550002)
关键词
取代度
磷酸酯淀粉
特性
the substitution degree
starch phosphates ester
properties
