马铃薯羟丙基羧甲基淀粉的理化性能研究  

Study on the properties of potato hydroxypropyl carboxymethylation starch

作　　者：刘松青[1,2] 杨婉身[2] 张祖民[2] 蔡华[2] 

机构地区：[1]四川农业大学水产学院,四川成都611730 [2]四川农业大学生命科学与理学院,四川雅安625014

出　　处：《食品工业科技》2009年第11期136-139,共4页Science and Technology of Food Industry

基　　金：凉山州中泽新技术开发有限责任公司资助

摘　　要：讨论了马铃薯原淀粉、马铃薯羟丙基淀粉、马铃薯羧甲基淀粉、马铃薯羟丙基羧甲基淀粉的理化特性,证实了马铃薯羟丙基羧甲基淀粉具有良好的冻融性、抗老化能力、抗生物降解、糊透明度高和耐酸性以及粘度高、糊化温度低等优点。说明马铃薯羟丙基羧甲基复合变性淀粉兼有两种及两种以上单一变性淀粉的优良性质,弥补了单一变性淀粉性质的不足。Physical and chemical characteristics of the raw starch,hydroxyl-propylized and carboxylmethylized starch were discussed.The results indicated that viscidity,transparency,resistance to freezing,coagulation and degradation,emulsification,endurance to acid,alkali,and thermostablity were significantly improved,suggesting that this carboxylmethylized compound starch had advantages over two or more single denaturated starch and compensating the defect of raw starch.

关 键 词：马铃薯羟丙基羧甲基淀粉 食品添加剂 片剂辅料 理化性能 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]