摘要
对不同改性程度的羟丙基羧甲基淀粉冻融稳定性、透明度进行分析,并采用糊化黏度仪、差示扫描量热仪(DSC)、红外光谱分析羟丙基羧甲基复合改性淀粉的糊化过程.结果表明,淀粉先羟丙基化后羧甲基化复合改性后,提高了淀粉糊的冻融稳定、透明度及黏度,降低了糊化温度,使淀粉遇冷水可溶,红外分析显示,原淀粉上已接入了羟丙基和羧甲基基团.
Freeze-thaw stability, paste transparency of hydroxypropylated carboxymethyl starch was studied and amylograph, DSC, and IR were also employed to analyze gelatiniza- tion of dual-modified starches in this paper. The results showed that hydroxypropylation be- fore acylation increases paste freeze-thaw stability, transparency, and viscosity, and the ge- latinization temperature of the dual-modified starch decreased, soluble in cold water. The IR spectrum showed that carboxymethyl and hydroxypropyl groups were attached to the native starch.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2013年第1期102-105,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
黑龙江省高校科技创新团队建设计划(2010td04)
黑龙江省普通高等学校青年学术骨干支持计划(1251G025)
黑龙江省研究生创新科研项目资金(YJSCX2011-158HLJ)
关键词
蜡质玉米淀粉
羟丙基羧甲基淀粉
复合改性
性质
waxy corn starch
hydroxypropylated carboxymethyl starch
dual-modification
property
