交联红薯羧甲基淀粉糊性质的研究  

Paste Properties of Cross-linked Carboxymethyl Starch from Sweet Potato

作　　者：金惠平[1] 

机构地区：[1]湖州职业技术学院,湖州313000

出　　处：《中国粮油学报》2006年第4期81-84,共4页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省湖州市科技攻关项目(2004YG48)

摘　　要：本文对交联红薯羧甲基淀粉糊性质进行了详细的研究,包括糊的冻融稳定性、抗生物降解能力、抗老化能力、糊透明度。同时研究了温度、pH值、剪切力及介质(蔗糖和NaC l)对糊黏度的影响。结果表明,交联红薯羧甲基淀粉糊冻融稳定性好,抗生物降解及抗老化能力强,透明度高;pH值、氯化钠强电解质对交联红薯羧甲基淀粉糊黏度影响较大。The studied paste properties of cross - linked carboxymethyl starch from sweet potato included freeze -thaw stability, clarity, anti -biodegradation, and anti -retrogradation characteristics; while the influences of temperature, pH value, shear, and medium such as cane sugar and sodium chloride, on the paste viscosity were investigated. The results indicate that the cross - linked carboxymethyl starch of sweet potato has fine freeze - thaw stability, high clarity, strong anti - biodegradation and anti -retrogradation characteristics, pH value and sodium chloride exhibit obvious effects on the paste viscosity.

关 键 词：交联 红薯 羧甲基淀粉 糊性质 黏度 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]