摘要
研究了甘薯淀粉磷酸酯的凝胶特性,初步探讨了质量浓度、pH、电解质及非电解质等因素对甘薯淀粉磷酸酯凝胶强度的影响,揭示甘薯淀粉磷酸酯糊的凝胶特性。并利用红外光谱和X射线衍射对甘薯淀粉磷酸酯结构进行初步分析,为食品工业中利用甘薯淀粉磷酸酯替代或部分替代食品工业中价格较高的胶凝剂提供依据。
The gel characteristics of phosphoric ester in sweet potato starch were studied and the effects of concentration,pH,electrolyte and non-electrolyte on gel strength of phosphoric ester in sweet potato starch were discussed.The gel properties of phosphoric ester in sweet potato starch were revealled.In addition,the structure of phosphoric ester in sweet potato starch was analyzed by the means of FTIR spectra and X-ray diffraction,which could provide a theoretical basis for using phosphoric ester in sweet potato starch to substitute or partly substitute the gel of other types with a high price in the food industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第12期140-142,146,共4页
Science and Technology of Food Industry
基金
安徽省高等学校省级食品科学与工程专业建设点资助项目
安徽省食品科学与工程教学团队项目
蚌埠学院工程研究中心项目(BBXYGC2011A01)
关键词
变性淀粉
甘薯淀粉磷酸酯
凝胶强度
modified starch； phosphoric ester in sweet potato starch； gel strength
