乙酰化己二酸交联蜡质马铃薯淀粉糊的黏度性质  

Viscosity Properties of Acetylated Distarch Adipate Waxy Potato Starch Paste

作　　者：罗发兴[1] 黄强[1] 张乐兴[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）》2008年第3期45-49,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：国家自然科学基金重点项目(20436020);广东省自然科学基金团队项目(05200617);2005年粤港关键领域重点突破招标项目(2005A20302003)

摘　　要：采用Brabender黏度仪、旋转黏度计等现代分析仪器,研究了乙酰化己二酸交联蜡质马铃薯淀粉糊的流变、黏度性质,以及耐酸性和耐盐性等.结果表明:蜡质马铃薯淀粉经乙酰化己二酸交联后,淀粉糊的起糊温度由64.7℃升至67.3℃,峰值黏度从919 BU下降为652 BU,相对破裂强度从76.4%降至27.6%;糊的黏度稳定性、抗剪切稳定性、凝沉性都得到改善.此外,经乙酰化己二酸交联改性后的淀粉糊的耐酸性和耐盐性均有不同程度的提高.The rheological and viscosity properties as well as the acid and salt tolerances of acetylated distarch adipate （ADA） waxy potato starch paste were investigated by using the Brabender viscographer and the rotary visco- simeter. The results show that, after the acetylated distarch adipate modification, the setout gelatinization temperature of ADA waxy potato starch paste increases from 64.7 ℃ to 67.3 ℃, while the peak viscosity and the relative breakdown strength decrease respectively from 919BU to 652BU and from 76.4% to 27.6%. Moreover, it is found that the viscosity stability, shear tolerance, retrogradation property and acid and salt tolerances of the paste are all improved in varying degrees.

关 键 词：蜡质马铃薯淀粉 乙酰化己二酸双淀粉 交联 流变性 表观黏度 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]