糯玉米辛烯基琥珀酸淀粉酯糊性质的研究  

Paste Properties of Octenyl Succinic Anhydride Modified Waxy Corn Starch

作　　者：宋晓燕[1] 李真[1] 谢慧玲[2] 

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]河南农业大学生命科学学院,河南郑州450002

出　　处：《食品与发酵工业》2009年第11期23-27,共5页Food and Fermentation Industries

基　　金：河南省教育厅自然科学研究计划项目(2008B550004)

摘　　要：为了探讨辛烯基琥珀酸淀粉酯的应用特性,对糯玉米淀粉辛烯基琥珀酸酐(OSA)改性前后淀粉糊的黏度、透明度、凝沉性和消化特性进行了研究。结果表明:经过OSA改性之后,糯玉米淀粉糊的黏度、透明度、凝沉性和冻融稳定性得到显著改善,离体消化速度下降。当取代度由0增加至0.018 5时,淀粉糊的表观黏度由91.7 mPa.s增至2 013.3 mPa.s,透光率由37.0%提高到90.4%;25℃下静置720 h时析出水的体积由4.0 mL降低为0 mL;经过4次冻融循环后无水析出。糯玉米辛烯基琥珀酸淀粉酯具有剪切变稀现象,属于假塑性流体。The paste properties （e. g. , viscosity, paste clarity, retrogradation, freeze-thaw stability and digestibility） of waxy maize starch before and after octenyl succinie anhydride （OSA） modification were investigated. The results showed that the starch derivatives had higher viscosities and paste clarity, lower retrogradation and digestibility, better freeze-thaw stability. The viscosities of the starches increased from 91.7 mPa·s to 2 013.3 mPa·s with the increase of DS from 0 to 0. 0185. The light transparency increased from 37.0 % to 90.4 % ; the water precipitation decreased from 4.0 mL to 0 mL at room temperature （25℃） for 720 h; during the fourth freeze-thaw cycle, no water discharged from the gels of OSA modified starch. The paste of OSA modified starch is shear-shinning, which should belong to pseudoplastic liquid. The experiment provided the reference of the application of OSA modified starches in food industry .

关 键 词：糯玉米 辛烯基琥珀酸淀粉酯 糊性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS235.1[轻工技术与工程—食品科学与工程]