羟丙基化水平对糯米淀粉理化性质及热性质的影响研究  

Effects of MS Value of Hydroxypropylation on Physicochemical and Thermal Characteristics of Waxy Rice Starch

作　　者：马晓军[1] 李丽莎[1] 耿敏[1] 缪铭[1] 

机构地区：[1]江南大学食品学院,食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《食品科学》2008年第4期109-113,共5页Food Science

基　　金：国家科技支撑计划专项经费支持项目(2006BAD05A10-1)

摘　　要：以糯米淀粉为原料,用环氧丙烷在水相碱性条件下对糯米淀粉进行醚化,制得不同取代度(MS)的羟丙基糯米淀粉。采用扫描电子显微镜SEM、X衍射技术研究了淀粉颗粒的大小、形状及晶体结构的变化。差示热量扫描仪DSC结果显示,羟丙基化淀粉的糊化参数To、Tp、Tc及ΔH均低于原淀粉。快速黏度测试仪RVA测试结果表明,羟丙化使糊化温度降低,回复值降低,糊黏度升高。淀粉糊的透明度及冻融稳定性都有显著的提高。Starch isolated from Chinese waxy rice was hydroxypropylated with propylene oxide at pH 10.5. The samples with the extent of hydroxypropylation measured as molar substitution （MS） 0.08, 0.12, 0.19 were investigated respectively. Scanning electron microscope（SEM） and X-ray diffractometry were applied to show granular size and shape, as well as their X-ray diffraction patterns. Hydroxypropylated starches show lower gelatinization parameters （To, Tp, Tc and △ H） than those of the native starch by differential scanning calorimeter （DSC）. Rapid visco analyzer （RVA） showed that pasting temperature and setback values of the modified starches decrease, whereas peak viscosity increases in comparison with the native starch. The transparency and freeze- thaw stability are substantially improved.

关 键 词：糯米淀粉 羟丙基淀粉 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]