玉米淀粉与玉米变性淀粉性质比较研究  

Study on Comparison of Properties of Corn Starch with Modified Starch

作　　者：岳晓霞[1] 毛迪锐[1] 赵全[2] 张根生[1] 

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [2]哈尔滨学院食品工程系,黑龙江哈尔滨150076

出　　处：《食品科学》2005年第5期116-118,共3页Food Science

基　　金：哈尔滨市留学回国人员基金资助项目(2003AFLXJ002)

摘　　要：测定了玉米淀粉、羟丙基淀粉、羧甲基淀粉、淀粉磷酸酯的冻融稳定性、透光率、膨胀度、粘度、糊化特性等主要物理性质并进行了比较。试验结果表明:变性淀粉与玉米淀粉的性质不同,由于变性淀粉引进了羟丙基、羧甲基、磷酸基团等亲水性基团,使淀粉极性增强,亲水能力增大,使其都具有较强的冻融稳定性、抗凝沉性,较高的膨胀度、透明度,因此变性淀粉具有更广阔的应用性。In this paper, physical properties(such as freeze-melt stability, light transmissivity, expansibility, viscosity and gelatinizeation properties) of corn starches, hydroxypropyl starch, carboxymethyl starch and starch ester-phosphate were studied. The results showed that the properties of corn starch and modified starches were different, because modified starches had introduced hydrophilic radical, such as hydroxypropyl, carboxymethyl and phosphoric groups which enhanced the polarity of starch and hydrophilic capabilities, making better freeze-melt stability and resistant sink stability, and higher expansibility and transparence. So modified starches had wider industrial applications.

关 键 词：玉米淀粉 变性淀粉 物理性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]