机械活化对木薯淀粉醋酸酯化产物理化特性的影响  

Study on the physicochemical properties of acetate starch from mechanical activation cassava starch

作　　者：陈渊[1] 杨家添[1] 黄祖强[2] 谢祖芳[1] 

机构地区：[1]玉林师范学院化学与生物系,玉林537000 [2]广西大学化学化工学院,南宁530004

出　　处：《食品科技》2009年第9期235-241,共7页Food Science and Technology

基　　金：广西自然科学基金项目(0640006);广西教育厅科研项目(200708LX139)

摘　　要：采用搅拌球磨机对木薯淀粉进行机械活化,以活化时间为1h的木薯淀粉和原淀粉为原料制备醋酸酯淀粉,对比研究了机械活化对木薯淀粉醋酸酯化产物理化特性的影响。结果表明,机械活化淀粉制备的木薯醋酸酯淀粉的溶解度、糊透明度增大,冻融稳定性增强,凝沉性降低,吸湿性小,糊黏度增大及其热稳定性提高。机械活化作用破坏了淀粉的结晶区,结晶程度降低,有效地改善了木薯醋酸酯淀粉的理化特性。Cassava starch was mechanically activated by a stirring-type ball mill. Acetylated starch was synthesized from cassava starch with activation time for 1 hour and native starch. Effect on mechanical activation on the physicochemical properties of acetate cassava starch was comparatively studied. The results indicated that the paste clarity and solubility of acetate starch from mechanical activation cassava starch increased dramatically. It also showed h＇igher stability of freeze thaw, lower retrogradation, lower moisture absorption performance, higher viscosity and better viscosity stability of hot starch paste. Mechanical activation effectively improve the physicochemical properties of acetate cassava starch, due to that the crystal structure of cassava starch was destroyed by mechanical activation, the crystallinity is decreased.

关 键 词：木薯淀粉 机械活化 醋酸酯 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程] TS235.2[轻工技术与工程—食品科学与工程]