摘要
本实验以木薯淀粉为原料,分别以环氧丙烷为醚化剂、三偏磷酸钠为交联剂制备了不同取代度和交联度的交联羟丙基木薯淀粉,并对其透明度、冻融稳定性、抗酸性、高温稳定性及流变学特性进行了分析,同时对其加入面条后对面条特性的影响进行了研究,结果显示糊液的透明度、冻融稳定性、抗酸性、耐高温性及耐剪切性方面都有显著的提高,加入面条后对面条的最佳烹煮时间和烹煮损失方面有较大改善。
In this study the cross-linked hydroxypropylated starch was synthesized from tapioca starch through the reaction of starch with propylene oxide and sodium trimetaphosphate （STMP）. The transparency, freeze-thaw stability, anti-acid capability, high temperature-stability, and rheology characteristics were investigated. The effects of the cross-linked hydroxypropylated tapioca starch to noodle was also studied. The results showed that the transparency, freeze-thaw stability, anti-acid capability, high temperature-stability and rheology characteristics are distinctly improved. The optimum cooking-time and cooking-loss of noodle after the addition of modified starch distinctly reduce.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第9期79-83,共5页
Food Science
关键词
木薯淀粉
交联羟丙基淀粉
面条
tapioca starch： cross-linked hydroxypropylated starch： noodle
