摘要
主要研究了制备羟丙基－磷酸单酯复合变性玉米淀粉的最佳工艺条件，并测试了其主要特性。试验结果表明，羟丙基－磷酸单酯复合变性淀粉既克服了单一变性淀粉的弱点，又保留了其优点。其淀粉糊的特性有了明显改善，尤其是淀粉糊的透明度、冻融稳定性、蔗糖溶液的影响以及对蛋白发泡体系的影响等方面有了较为显著的改观。
In this paper,the properties and the optimum conditions for the proparation of hydroxypropylated- phosphate monoester corn starch were studied. The results showed: the hydroxypropylated-phosphate monoester compound modified corn starch gained the merits of the single modified starches and overcame at the same time their shortcomings and thence forth the degree of transparency, the freeze-thaw stability, the effects of cane sugar and foam-holding capacity were improved.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第4期34-37,共4页
Food Science
关键词
变性淀粉
羟丙基
磷酸单酯
复合变性
工艺条件
Modified starch Phosphate Monoester Hydroxypropylation Compond modification
