摘要
本文对自制的琥珀酸酯化马铃薯淀粉、琥珀酸酯化低交联马铃薯淀粉和马铃薯原淀粉的RVA图谱、透明度、凝沉稳定性、冻融稳定性和显微形态进行对比研究。结果表明:同单纯酯化相比较,交联后再酯化有利于稳定其糊化温度和粘度,可提高马铃薯淀粉的透明度、凝沉稳定性和冻融稳定性,酯化反应对淀粉颗粒的损伤主要产生在淀粉表面。
The succinylated and low cross-linked succinylated potato starch was prepared in water medium and a comparison of its properties with the untreated potato starch, including submicroscopic morphology, RVA profile, transparency, stability of retrogradation, was also made. The results indicated that the transparency, stabilization of retrogradation stability of the potato starch were obviously improved by succinylating and low cross-linked succinylating. Furthermore, the transparency, stabilization of retrogradation and emulsification stability of low cross-linked succinylated starch were higher than those of the succinylated starch.
出处
《现代食品科技》
EI
CAS
2007年第11期11-14,共4页
Modern Food Science and Technology
基金
四川省科学技术科技厅资助项目
马铃薯精深加工关键技术研究与产品开发(基金号:04NG003-009)
