摘要
以商品糖酯P1570为对照,运用快速黏度分析仪(RVA)探讨麦芽糖单酯结构和浓度对淀粉糊化和老化性能的影响。结果表明,淀粉悬浮液中添加麦芽糖单酯后,淀粉悬浮液的糊化温度显著升高(P<0.05),峰值黏度时间延长,即麦芽糖单酯可提高淀粉糊的热稳定性。麦芽糖单酯浓度为0.09%(w/w)时,麦芽糖单酯-淀粉复合物的稳定性最高。长链脂肪酸麦芽糖单酯可更有效地延缓淀粉糊的老化。
Rapid viscosity analyzer （RVA） was used to determine the effect of maltose monoesters on pasting and aging properties of starch, while P1570 was chose as control. The results indicated that maltose monoesters obviously increased pasting temperature （ p 〈 0.05） and prolonged peak viscosity time, so maltose monoesters could enhance the starch past hot stability.Maltose monoesters at 0.09% bulk concentration could improve the hot stability of starch suspension and prolong the starch paste aging during storage.Anti-aging property of maltose monoesters increased with the fatty acid chain length increasing.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第6期65-67,71,共4页
Science and Technology of Food Industry
基金
国家863计划(2006AA10Z312)
江苏省高新技术资助项目(BG2005015)
关键词
麦芽糖单酯
淀粉
RVA
糊化特性
老化特性
maltose monoesters
starch
RVA
pasting properties
aging property
