木薯淀粉及木薯变性淀粉性质比较研究  

Study on comparison of properties of tapioca and complex modified starches

作　　者：孙慧敏[1] 马晓军[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：《食品工业科技》2008年第6期82-84,87,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划专项经费支持项目(2006BAD05A01)

摘　　要：测定了木薯淀粉、木薯羟丙基淀粉、羟丙基交联淀粉、醋酸酯淀粉、醋酸酯交联淀粉的冻融稳定性、透光率、凝沉、耐盐性、耐酸性、糊化特性等性质。实验结果表明:经过变性的木薯淀粉和原木薯淀粉有很大的不同,经过羟丙基化、羟丙基交联、醋酸酯化、醋酸酯交联后,分别引入了羟丙基、交联键、乙酰基等,使其具有较强的冻融稳定性,具有较高的透明度、耐盐性、耐酸性。据RVA分析,各种变性淀粉糊液性质较原淀粉有较大的提高。经过交联后糊液稳定性较原淀粉、羟丙基及醋酸酯淀粉有较大程度的提高,因此具有更为广阔的应用性。The physical properties （ such as freeze- melt stability, light transmissivity, retrogradation, the salt tolerance, acid resistance, gelatinization properties） of tapioca starches, hydroxypropyl starch, hydroxypropyl and cross-linking starch, acetyl starch, acetyl and cross-linking starch were studied. The result showed that the properties of tapioca starch and modified starches were different, because modified starches had introduced hydrophilic radical,such as hydroxypropyl,acetyl and cross-linking groups which enhanced the polarity of starch and hydrophilic capabilities, making better freeze-melt stability, resistant sink stability, the salt tolerance, acid resistance and gelatinization properties. After cross-linking,the starches were better than hydroxypropyl starch, acetyl starch,so the cross-linking starches had wider industrial applications.

关 键 词：木薯淀粉 木薯变性淀粉 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]