摘要
以三氯氧磷为交联剂、耐高温α-淀粉酶-糖化酶混合酶为酶解剂,采用交联-酶解法制备得交联微孔甘薯淀粉。FT-IR红外光谱证明,交联反应发生在淀粉颗粒的-OH、-CO基团上,为酯化交联,结构强度明显增强。此种交联微孔甘薯淀粉较之原淀粉,吸水率、吸油率、抗老化性、抗剪切性、抗酸性和冻融稳定性均有较大提高。
With POCh and mixture solution of α-amylase and glucoamylase as reaction reagents, the crosslinked porous sweet potato starch was made by firstly crosslinking and then enzymolysis. FT-IR spectra demonstrated that the hydroxyl groups in starch granules are esterfied and crosslinked, thus strengthening the structure of crosslinked porous sweet potato starch. Compared with the native starch, there is a larger improvement in the water and oil absorption rates, anti-aging property, shearing resistance, acid resistance and freeze-thaw stability of the crosslinked porous sweet potato starch, respectively.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第12期153-155,共3页
Food Science
基金
湖南工程学院博士启动基金项目(C7006)
关键词
交联微孔淀粉
甘薯
理化性能
crosslinked micro porous starch
sweet potato
physico-chemical property
