交联复合改性对马铃薯淀粉糊黏度性质的影响  

Effects of Hyroxypropyl and Crosslinking Modification on the Viscous Stability of Potato Starch

作　　者：黄强[1] 罗发兴[1] 张嘉诚[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2007年第8期26-28,共3页Modern Food Science and Technology

摘　　要：本文系统研究了以环氧丙烷羟丙基化以及羟丙基和三偏磷酸钠交联复合改性对马铃薯淀粉糊黏度性质的影响。采用Brabender连续黏度测定仪测定,结果表明,马铃薯淀粉经羟丙基改性后,起糊温度下降,峰值温度显著上升,但峰值黏度有所下降,糊的破裂强度和冻融稳定性得到明显改善,但糊的黏度稳定性(热糊稳定性和冷糊稳定性)改善不明显;羟丙基、交联复合改性也降低了马铃薯淀粉的起糊温度,同时也改善了淀粉破裂强度和冻融稳定性等,但较单一羟丙基改性对淀粉糊黏度性质的改善不明显。The paste stability of potato starch modified by single or dual sodium trimetaphosphate and propylene oxide was investigated by Brabender viscographer. The initial temperatures of gelatinization and the value of viscosity peak of hydroxypropylated potato starch （HP） decreased but the related temperature for the viscosity peak increased. Furthermore, its breakdown strength and the freeze-thaw stability improved and the stability of paste viscosity showed little change. The beginning temperature of gelatinization of potato starch, dual-modified by propylene oxide and sodium trimetaphosphat, was decreased and both the breakdown strength and freeze-thaw stability were improved. However, no obvious improvement in its viscous stability was found as compared with that by single hydroxypropyl modification.

关 键 词：马铃薯淀粉 交联 羟丙基 淀粉糊 稳定性 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]