糯小麦辛烯基琥珀酸淀粉酯的性质研究  

Research on properties of octenyl succinic anhydride modified waxy wheat starches

作　　者：刘钟栋[1] 陈建慧[1] 

机构地区：[1]河南工业大学粮油食品学院,郑州450052

出　　处：《中国食品添加剂》2010年第1期159-163,115,共6页China Food Additives

摘　　要：进行了糯小麦辛烯基琥珀酸淀粉酯性质的测定,结果表明,经过OSA改性之后,糯小麦辛烯基琥珀酸淀粉酯糊的粘度、透明度、凝沉性和冻融稳定性得到显著改善。当取代度由0增加至0.0144时,淀粉糊的峰值粘度由3228.00cP增加到5309.00cP。而峰值时间却由3.4min降至2.9min。透光率由28.31%提高到69.52%,25℃下静置14d时析出水的体积由22.63mL降低为0.23mL,经过4次冻融循环后的析水率由54.25%降至3.72%。并且,蔗糖与SSOS相互作用,使淀粉糊的透明度和凝沉性增加,抗老化稳定性增强;NaCl使淀粉糊的透光率降低,凝沉性下降,淀粉糊不稳定,易于老化。The pasting properties of OSA modified starches were investigated.The results showed that with increasing OSA modification,the starch derivatives had higher viscosities and paste clarity,decreased retrogradation and better freeze-thaw stability.The peak viscosities of the starches increased from 3228.00cP to 5309.00cP with the increase of DS from 0 to 0.0144.In contrast,the peak time decreased from 3.4 min to 2.9 min.The T% increased from 28.31% to 69.52%;the water separated from the starch paste decreased from 22.63mL to 0.23mL when storage at room temperature（25℃） for 14d;During the fourth freeze-thaw cycle,the starches exuded water from 54.25% to 3.72%.The paste clarity and retrogradation of OSA starches greatly decreased by the presence of sodium chloride,but only increased slightly in the presence of sucrose.

关 键 词：糯小麦辛烯基琥珀酸淀粉酯 粘度 透明度 凝沉性 冻融稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]