淀粉基脂肪模拟物的性质及代脂研究  

STUDY ON THE PROPERTIES AND APPLICATION OF STARCH AS FAT REPLACERS IN CREAM

作　　者：郝晓敏[1] 谷长生[1] 刘继伟[2] 宋文东[1] 马德运[3] 

机构地区：[1]广东海洋大学应用化学系,广东湛江524088 [2]大庆石油学院化学化工学院,黑龙江大庆163318 [3]华南理工大学化学科学学院,广东广州510641

出　　处：《食品研究与开发》2007年第2期32-35,共4页Food Research and Development

基　　金：广东省科技重点引导项目(B:05119);湛江市引进优秀科技人才来湛创业项目

摘　　要：以玉米淀粉为原料,在不同条件下对其进行酸水解制取脂肪模拟物。并对得到的不同DE值(糖液中的还原糖含量占干物质百分率)的玉米淀粉基脂肪模拟物进行性质研究。扫描电镜观察结果表明,样品具有2μm-6μm的粒径;x-粉末衍射图表明,样品保留了A型特征峰。以其中一种脂肪模拟物为代表,作为脂肪替代品加到奶油中进行代脂研究,结果表明所制得的玉米淀粉水解产物可作为脂肪模拟物用于奶油中。In this research, treated com starch with acid under various conditions gained amylodextrin.Some properties of then three different amylodextrin were studied.The surface structure of the fat substitute was observed by SEM, amylodextrin had diameters lower than 2 μ m-6 μ m. X-ray diffraction pattern of the amylodextrin retained the typical A-type pattern. The representative of three corn starch amylodextrin thereinto, we used various amylodextrin to replace pork fat in cream. Corn amylodextrin on the cards become fat substitutes.

关 键 词：玉米淀粉 酸解 脂肪模拟物 

分 类 号：TS201[轻工技术与工程—食品科学]