交联微孔甘薯淀粉理化特性研究  

Study on Physico-chemical Properties of Crosslinked Microporous Sweet Potato Starch

作　　者：谢涛[1] 李英[2] 

机构地区：[1]湖南工程学院化学化工系,湖南湘潭411104 [2]湖南工程学院图书馆,湖南湘潭411104

出　　处：《食品科学》2008年第12期153-155,共3页Food Science

基　　金：湖南工程学院博士启动基金项目(C7006)

摘　　要：以三氯氧磷为交联剂、耐高温α-淀粉酶-糖化酶混合酶为酶解剂,采用交联-酶解法制备得交联微孔甘薯淀粉。FT-IR红外光谱证明,交联反应发生在淀粉颗粒的-OH、-CO基团上,为酯化交联,结构强度明显增强。此种交联微孔甘薯淀粉较之原淀粉,吸水率、吸油率、抗老化性、抗剪切性、抗酸性和冻融稳定性均有较大提高。With POCh and mixture solution of α-amylase and glucoamylase as reaction reagents, the crosslinked porous sweet potato starch was made by firstly crosslinking and then enzymolysis. FT-IR spectra demonstrated that the hydroxyl groups in starch granules are esterfied and crosslinked, thus strengthening the structure of crosslinked porous sweet potato starch. Compared with the native starch, there is a larger improvement in the water and oil absorption rates, anti-aging property, shearing resistance, acid resistance and freeze-thaw stability of the crosslinked porous sweet potato starch, respectively.

关 键 词：交联微孔淀粉 甘薯 理化性能 

分 类 号：TS201.7[轻工技术与工程—食品科学]