马铃薯淀粉基质脂肪模拟物物理性质的研究  

Physical Properties of Potato Starch Based Fat-mimetics

作　　者：刘怀伟[1] 孔保华[1] 徐聃[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨150030

出　　处：《中国粮油学报》2007年第4期58-62,70,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：以马铃薯淀粉为原料,通过高温α-淀粉酶限制性水解的方法制备的脂肪模拟物,其物理性质较原淀粉发生了显著的变化。浓度为30%,DE值2～3之间的模拟物的凝胶强度、表观黏度较原淀粉都显著的降低,形成了具有类似脂肪口感的弱凝胶体系;另外还对DE2.5的模拟物的水溶性、持水性、玻璃化转变温度、冻融性等性质进行了研究并与原淀粉进行了对比分析,为其在低脂食品中的应用提供理论依据。Potato starch based fat - mimetics was prepared through limited hydrolysis of potato starch by thermal α-amylase. Results show the physical properties of the product change significantly compared with the original starch. The gel strength and apparent gel viscosity of the product contained 30% solids （DE 2～3） decrease significantly, thus, a smooth and creamy-fat-like low strength gel system is formed. Additionally, the water holding capacity, water solubility, glass transition temperature, and freezing/thawing stability of the fat mimetic of DE 2.5 were investigated, which may be valuable for low-fat foods development.

关 键 词：马铃薯淀粉 脂肪模拟物 物理性质 

分 类 号：TS232[轻工技术与工程—粮食、油脂及植物蛋白工程]