摘要
旨在确定渗透压与交联取代度和所得淀粉糊黏度间的关系。应用Brabender连续黏度计对渗透压处理交联木薯淀粉进行了测定。当氯化钠作为交联反应渗透压促进剂时,随渗透压增大,所得淀粉样品的起始糊化温度增加,峰值黏度和最终黏度减小;高渗透压时,凝沉值和崩解值都趋于0。而硫酸钠作渗透压促进剂时,随渗透压的增大,起始糊化温度变化不明显,峰值黏度先下降后缓慢下降,最终黏度先减后增(增加不显著),崩解值先增后减,凝沉性则下降。木薯交联淀粉的取代度随氯化钠或硫酸钠溶液产生渗透压的增加而增大。另外,采用偏光显微镜和红外光谱对渗透压处理交联木薯淀粉进行了分析,并测定了其透明度、抗剪切性和抗凝沉性,结果显示,渗透压处理后交联淀粉的相应性质受到影响。
The experiment was designed to determine the relationships between osmotic pressure and degree of substitution, and the viscosity characteristics of the starch samples. Brabender viscometer was used for the determination of cross-linked cassava starch that dealed with osmotic pressure. When sodium chloride was used as osmotic pressure enhancer in cross-linking reaction, with the increase of osmotic pressure, the initial gelatinization temperature increased, and the peak viscosity and the final viscosity decreased. As the osmotic pressure reached high, the retrogradation value and the breakdown value both tended to zero. When sodium sulfate was used instead of sodium chloride, as the osmotic pressure increased, the initial gelatinization temperature didn＇ t change significantly, the peak viscosity leveled off following decrease, the final viscosity increased （ not significant ） after decrease, the breakdown value was in contrast with the final viscosity, and the retrogradation decreased. The degree of crosslinking increased with the increase of osmotic pressure that produced by sodium chloride or sodium sulfate. In addition, we utilized polarizing microscope and FTIR to analyze the cross-linked cassava starch that dealed with osmotic pressure, and measured their transparency, shear resistance and retrogradation resistance, the results showed that the corresponding properties of the cross-linked starch changed.
出处
《粮食与油脂》
北大核心
2016年第1期28-32,共5页
Cereals & Oils
基金
国家自然科学基金重点项目(31230057)
东莞市产学研合作项目(2014509111106)
关键词
木薯淀粉
交联
渗透压
糊性质
取代度
cassava starch
cross-linking
osmotic pressure
pasting properties
degree of substitution
