淀粉磷酸酯基本特性及糊化黏度影响因素的研究  

Effects of Basic Characteristics and Paste Viscosity of Starch Phosphate Ester

作　　者：赵全[1] 张根生[2] 毛迪锐[3] 

机构地区：[1]哈尔滨学院生命科学与化学学院,黑龙江哈尔滨150086 [2]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150076 [3]北华大学食品科学与环境工程系,吉林吉林132021

出　　处：《食品科学》2007年第6期104-107,共4页Food Science

基　　金：哈尔滨市留学回国人员基金资助项目(2003AFLXJ002)

摘　　要：淀粉磷酸酯具有较强的冻融稳定性、抗凝沉性,较高的膨胀度、透明度,是肉制品生产中常用的黏结剂,对改善肉制品的组织结构有重要作用。通过对淀粉磷酸酯的透光率、冻融稳定性、膨胀度、凝沉性和糊化黏度的测定,以及脂肪、食盐、葡萄糖、大豆分离蛋白等肉制品辅料成分对淀粉磷酸酯的糊化黏度影响的研究,为淀粉磷酸酯在肉制品中的应用提供理论基础。Starch phosphate ester as a felted additive is often used in meat products with the characteristics of freeze-thawing stability, contradicting retrogradation, expanding capability and becoming diaphaneity. It is important to improve the structure of meat products. During assaying the light beam permeability, freeze-thawing stability expanding degree, diaphaneity contradicting-retrogradation and paste viscosity, the effects of meat products accessorial constituents such as： fat, salt, glucose, soya separate protein etc. on starch phosphate ester paste viscosity were studied to present the theoretic base for starch phosphate ester application for processing the meat products.

关 键 词：肉制品辅料 淀粉磷酸酯 基本特性 糊化黏度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]