摘要
间接法制备羟丙基麦芽糊精具有减少反应过程中美拉德副反应的发生,提高产品质量,并且具有使产品易于分离,降低生产成本等优点。因此,采用间接法来制备麦芽糊精,并对制备的不同取代度以及不同DE值的羟丙基麦芽糊精的理化性质进行了系统的研究,结果表明:相对分子质量随着DE值的增加而降低,但随着取代度的增加,相对分子质量变化不大。经过羟丙基改性后的麦芽糊精,相对于未改性的麦芽糊精,其透明度及其稳定性增加,凝沉性降低,冻融稳定性增强,吸湿性增加,黏度稳定性增加,而且随着取代度的增加和DE值的降低,这些性质的变化越明显。
Preparing hydroxypropyl maltodextrin indirectly can improve the quality of the product by preventing the occurrence of Maillard reaction. Further more, it is easy for the product to be separated from the solution, thus re- ducing the production cost, etc. Therefore, hydroxypropyl mahodextrin was prepared by indirect method in this pa- per, and the physico-chemical properties of different degrees of substitution and different DE of hydroxypropyl malto- dextrin were studied systematically. The results showed that the relative molecular weight decreased with the increase of DE value. However, its relative molecular weight had little changes with the change of degrees of substitution. Compared with unmodified maltdextrin, the transparency, transparent stability, freeze-thaw stability and viscosity sta- bility all have been improved after modification. However, the retrogradation reduced. With the increasing degree of substitution and the reducing of the DE value, the changes were more obvious.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第8期76-82,共7页
Food and Fermentation Industries
基金
广东省科技计划项目(2010A080403005)
关键词
麦芽糊精
羟丙基
间接法
maltodextrin, hydroxypropyl, indirect method
