摘要
为了研究三种羟丙基取代度相同、交联程度不同的羟丙基二淀粉磷酸酯(HDP)对木薯淀粉(TS)特性的影响,本文测定了三种羟丙基二淀粉磷酸酯的交联度,进行了淀粉糊液状态观察,在木薯淀粉中分别添加三种羟丙基二淀粉磷酸酯后,测定淀粉体系的冻融稳定性,并通过透明度测定、质构分析(TPA)和差示扫描量热法(DSC)对三种羟丙基二淀粉磷酸酯的添加对木薯淀粉老化性质的影响进行了研究。研究发现,添加三种羟丙基二淀粉磷酸酯均降低了木薯淀粉的析水率;在4℃储存过程中,添加羟丙基二淀粉磷酸酯后,木薯原淀粉的硬度有所改善,其透明度下降速率变缓,熔融焓值(ΔH)降低。三种羟丙基二淀粉磷酸酯的添加均改善了木薯淀粉的冻融稳定性,抑制了木薯淀粉的老化,而交联度较高的两种羟丙基二淀粉磷酸酯效果更佳。
In order to study the effects of three hydroxypropyl distarch phosphate(HDP),which has same hydroxypropyl substitution degree and different crosslinking degree,on properties of tapioca starch(TS),the crosslinking degree of three HDP was measured and state of HDP paste was observed.After adding HDP to TS,freeze-thaw stability of starch system was measured.The effects of three kinds of HDP on retrogradation of TS were also studied by transparency measurement,texture analysis(TPA)and differential scanning calorimetry(DSC).The result indicated that dehydration rate of TS all decreased by three HDP;the hardness of TS was improved,the transparency of native starch decreased slowly,and retrogradation enthalpy(ΔH)decreased during the storage at 4℃.The freeze-thaw stability of TS was improved and the retrogradation of TS was delayed with the addition of HDP.Two higher crosslinking degree HDP had better anti-retrogradation effect.
作者
王玉牛
蔡舒晴
徐卓越
陈佩
WANG Yuniu;CAI Shuqing;XU Zhuoyue;CHEN Pei(Linghang Food(Zhaoqing)Company,Zhaoqing 526000;College of Food Science,South China Agricultural University,Guangzhou 510640)
出处
《中国食品添加剂》
CAS
北大核心
2023年第5期209-215,共7页
China Food Additives
关键词
羟丙基二淀粉磷酸酯
木薯淀粉
交联度
冻融稳定性
老化
hydroxypropyl distarch phosphate
tapioca starch
crosslinking degree
freeze thaw stability
retrogradation
