硬脂酸木薯淀粉糊精的理化性质研究  

Physicochemical Properties of Stearate Cassava Starch dextrine

作　　者：徐中岳[1] 罗志刚[1] 何小维[1] 

机构地区：[1]华南理工大学轻化工研究所,广东广州510640

出　　处：《现代食品科技》2009年第10期1163-1165,共3页Modern Food Science and Technology

基　　金：高等学校博士学科点专项科研基金(20070561078);广东省产学研结合项目(2007B090400003);广东省科技攻关项目(2008B021100016)

摘　　要：本文以木薯淀粉为原料制备硬脂酸木薯淀粉糊精,研究了硬脂酸木薯淀粉糊精的理化性质。结果表明木薯淀粉经过酸解、酯化其理化性质发生了显著改变,与原淀粉相比,其溶解度、透明度、乳化性及冻融稳定性都提高,糊粘度降低。Stearate cassava starch dextrine was prepared by cassava starch and the properties of stearate starch dextrine were also investigated in this paper. The results showed that physicochemical properties of cassava starch dextrine were significantly changed after acidolysis and esterify. Compared with the native starch, the solubility, transparency, emulsifying stability, as well as freezing thawing stability of Stearate cassava starch dextrine increased, while the viscosity of the paste decreased.

关 键 词：硬脂酸木薯淀粉糊精 酸解 酯化 理化性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]