| 甘薯淀粉磷酸酯糊化特性研究 |
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| 引用本文： | 马龙,郑桂富,王凯,许晖.甘薯淀粉磷酸酯糊化特性研究[J].食品工业科技,2012,33(12):147-150. |
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| 作者姓名： | 马龙 郑桂富 王凯 许晖 |
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| 作者单位： | 蚌埠学院生物与食品工程系,安徽蚌埠,233030 |
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| 基金项目： | 安徽省高等学校省级食品科学与工程特色专业建设点资助(20101091);安徽省食品科学与工程教学团队项目资助(20101094) |
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| 摘 要： | 以甘薯淀粉为原料,与三偏磷酸钠反应,制得甘薯淀粉磷酸酯;并采用偏光显微镜、分光光度计、旋转粘度计等现代分析仪器,对所生成不同取代度的淀粉磷酸酯糊化特性进行了较为详细的研究。结果表明:甘薯淀粉磷酸酯糊化温度升高,其冷热粘度稳定性、冻融稳定性、耐盐能力较原淀粉有所提高,但透明度、凝沉性与原淀粉相比无明显优势;取代度的变化对这些性能有显著的影响。
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| 关 键 词： | 甘薯淀粉 淀粉磷酸酯 取代度 糊化特性 |
Study on gelatinization properties of sweet potato starch phosphoric ester |
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| MA Long,ZHENG Gui-fu,WANG Kai,XU Hui.Study on gelatinization properties of sweet potato starch phosphoric ester[J].Science and Technology of Food Industry,2012,33(12):147-150. |
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| Authors: | MA Long ZHENG Gui-fu WANG Kai XU Hui |
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| Affiliation: | (Department of Biology and Food Engineering,Bengbu College,Bengbu 233030,China) |
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| Abstract: | Sweet potato starch phosphoric ester was prepared with sweet potato starch as raw material and sodium trimetaphosphate.The gelatinization properties of starch phosphoric ester was studied in detail by polarizing microscopy,spectrophotometer and circumvolution viscosity analyzer and so on.The results indicated that sweet potato starch phosphoric ester showed higher pasting temperature,stability of hot and cold viscosity,stability of freeze-thaw and higher salt tolerance,while the transparency,settlement,and retrogradation of modifed starch showed similar to that of raw starch,and the degree substitution has a significant effect on the properties. |
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| Keywords: | sweet potato starch starch phosphoric ester degree of substitution gelatinization property |
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