食品成分对不同取代度玉米淀粉磷酸酯理化性质的影响  

Effects of Food Composition on Physicochemical Properties of Corn Amylophosphate in Different Degree of Substitution

作　　者：杜连起[1] 李润丰[1] 

机构地区：[1]河北科技师范学院食品工程系

出　　处：《食品与发酵工业》2004年第12期39-43,共5页Food and Fermentation Industries

摘　　要：研究了不同质量分数的糖、盐和酸对于不同取代度玉米淀粉磷酸酯理化性质的影响。结果表明,不同质量分数的盐、糖和酸对不同取代度的玉米淀粉磷酸酯遇碘及亚甲基蓝的显色没有影响。随着盐、糖和柠檬酸质量分数的增大,玉米淀粉磷酸酯的溶解度减小;膨润力的变化无规律性,即有增有减;透光率增大,但变化幅度不大;随着糖或盐质量分数的增大,其析水率增大,玉米淀粉磷酸酯的冻融稳定性降低,随着柠檬酸质量分数的增大,其析水率降低,其冻融稳定性均不同程度地提高;盐和酸对不同取代度的玉米淀粉磷酸酯冷热粘度差的影响无规律性,而随着糖质量分数的增大,其冷热粘度差逐渐减小,即抗老化性增强。The preparation of corn amylophosphate was carried out in this experiment. The effects of sugar, salt and acid at different concentration on physicochemical properties of corn amylophosphate were also studied. The following results were obtained: salt, sugar and acid at different concentration had no effects on color development, which is the result of mixing corn amylophosphate and iodine and methyleueblue. With the increase of concentration of salt, sugar and citric acid, the solubility of corn amylophosphate decreased gradually; force of expansion had no regular change, i.e., it can be increased or can be decreased; transmittancy was increased but not in a wide range; with the increase of sugar and salt concentration, the rate of water separating of corn amylophosphate increased gradually, freeze-thaw stability decreased gradually; with the increasing of concentration of citric acid, rate of water separating decreased gradually, freeze-thaw stability improved in varying degree; the effects of salt and acid on the viscosity difference between hot and cold condition had no regularity, however with the increasing of sugar concentration, the viscosity difference decreased gradually, i.e. staling-inhibition property improved.

关 键 词：玉米淀粉 取代度 食品成分 磷酸酯 析水率 盐质 理化性质 质量分数 粘度 增强 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]