食用交联甘薯淀粉制备与性质研究  

Study on preaparation and properties of cross-linked sweet potato starches

作　　者：胡磊[1] 吴磊[1] 高群玉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《粮食与油脂》2010年第5期25-30,共6页Cereals & Oils

基　　金：国家高技术研究发展计划资助课题(2007AA10Z309)

摘　　要：以甘薯淀粉为原料,三偏磷酸钠为交联剂,对甘薯淀粉进行变性,制备食品用交联甘薯淀粉。以交联淀粉峰值粘度和结合磷含量为指标,以三偏磷酸钠用量、反应pH、温度、时间和硫酸钠用量为因素研究交联反应最优工艺;并研究系列食用交联甘薯淀粉粘度、溶解度、膨胀度、透明度、凝沉性、冻融稳定性等理化性质及形态学和结构性质,为其在食品中应用提供理论依据。Cross-linked starches were prepared with sweet potato starch as raw material,sodium tripolyphosphate as crosslinker.Firstly,factors of STMP s ammount,cross-linked pH,reaction temperature,reaction time and the ammount of sodium sulfate were investigated,the optimal technology were determined with peak viscosity and the combined phosphorus content as the indicators.Then,physical and chemical properties of the cross-linked starches such as viscosity,solubility,swelling ability,transparency,retrogradation and f...

关 键 词：甘薯淀粉 三偏磷酸钠 交联淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]