| 两种复合改性淀粉特性及其在面条中的应用 |
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| 引用本文： | 邹建,刘洁.两种复合改性淀粉特性及其在面条中的应用[J].中国粮油学报,2011,26(2):33-37. |
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| 作者姓名： | 邹建 刘洁 |
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| 作者单位： | 1. 河南商业高等专科学校食品加工技术专业,郑州,450045
2. 河南工业大学食品学院,郑州,450001 |
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| 摘 要： | 分别以木薯淀粉和玉米淀粉为原料,对其进行交联和羟丙基醚化复合改性,制备了复合改性淀粉,并对复合改性淀粉的流变学特性、扫描电镜分析(SEM)及红外光谱分析(IR)进行了分析比较。流变学特性分析显示,经过复合改性后的木薯淀粉抗老化性能比玉米淀粉抗老化性能强。SEM分析显示淀粉经过复合改性后,淀粉表面棱角模糊,颗粒整体有小范围扭曲,并可明显观察到表面粗糙,毛刺感较强。IR分析显示复合改性淀粉与原淀粉的红外吸收图谱相比,在2 250～2 500 cm-1处有强的吸收峰,复合改性木薯淀粉尤为明显。添加复合改性淀粉的面条与空白相比,最佳烹煮时间缩短、烹煮损失明显降低。
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| 关 键 词： | 淀粉 复合改性 流变学特性 扫描电镜分析 红外光谱分析 面条 |
Multi - Modified Starch: Characteristics and Application for Noodle Making |
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| Zou Jian,Liu Jie.Multi - Modified Starch: Characteristics and Application for Noodle Making[J].Journal of the Chinese Cereals and Oils Association,2011,26(2):33-37. |
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| Authors: | Zou Jian Liu Jie |
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| Affiliation: | Zou Jian1 Liu Jie2(Henan Business College1,Zhengzhou 450045) (Henan University of Tecnology2,Zhengzhou 450001) |
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| Abstract: | Multi-modified starch were prepared by cross-linking and hydroxy-propylating from tapioca starch and corn starch.The rheology characteristic,SEM detection and particle structure of the starches were investigated.Results:The cross-linked and hydroxy-propylated tapioca starch displays markedly enhanced anti-aging properties.SEM shows that the surface edges of the modified starch granules are blurred and Burr sense increases.IR analysis shows that infrared absorption apices appear in the absorption spectrum of... |
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| Keywords: | starch multi-modification rheology characteristic SEM IR noodle |
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