交联和羟丙基改性对玉米淀粉糊稳定性的影响  

Effects of Crosslinking and Hyroxypropylation Modification on Stability of Cornstarch Paste

作　　者：扶雄[1] 黄强[1] 罗发兴[1] 李琳[1] 

机构地区：[1]华南理工大学淀粉与植物蛋白深加工教育部工程研究中心,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2007年第11期91-94,119,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：2005年粤港关键领域重点突破招标项目(2005A20302003)

摘　　要：采用Brabender连续黏度测定仪,系统研究了三偏磷酸钠交联、环氧丙烷羟丙基化以及羟丙基、交联复合改性对玉米淀粉糊稳定性的影响.结果表明:玉米淀粉经交联改性后,起糊温度下降,糊的黏度稳定性得到改善,但冻融稳定性变化不明显;羟丙基改性降低了玉米淀粉的起糊温度,改善了淀粉的冻融稳定性,但黏度稳定性变化不大;采用羟丙基和交联复合改性能显著提高淀粉糊的黏度稳定性和冻融稳定性,其中,先交联后羟丙基改性对淀粉糊的稳定性改善更为明显.In this paper, cornstarch was modified respectively by sodium trimetaphosphate and/or propylene oxide, and the pastes stabilities of the modified starch were then investigated by Brabender viscographer. It is found that, after the modification, the setout gelatinization temperature of crosslinked cornstarches （CL） decreases and the viscous stability improves, while the freeze-thaw stability hardly changes, that the hydroxypropylated cornstarches （HP） have lower setout gelatinization temperature and good freeze-thaw stability, while the viscous stability hardly changes, and that the combined modification by both sodium trimetaphosphate and propylene oxide results in great improvement of both the viscous and the freeze-thaw stabilities, especially the modification by crosslinking followed hydroxypropylation.

关 键 词：淀粉 改性 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]