四种酯化交联木薯变性淀粉的粘度和糊化温度研究  

Investigation of the Viscosity and Gelatinization Temperature of Four Kinds of Esterified and Cross-linked Cassava Starch

作　　者：陈江枫 陈明育 玉琼广 冯琳 梁著棋 曾成伟 

机构地区：[1]广西明阳生化科技股份有限公司,广西南宁530226

出　　处：《现代食品科技》2010年第10期1100-1103,1056,共5页Modern Food Science and Technology

摘　　要：分别选取国内外四种不同产地的木薯原淀粉,采用Brabender粘度仪和NDJ-79型粘度仪对这四种木薯淀粉原料及其乙酰化己二酸双淀粉酯的粘度及糊化温度等指标进行分析:广西产的木薯原淀粉具有的较高峰值粘度和较低的糊化温度。在同一工艺条件下,不同产地的木薯淀粉原料对变性淀粉的影响最大。Raw cassava starch samples from four sources were treated by esterification and cross-linking treatments.And the viscosity and gelatinization temperatures of the raw and modified cassava starch samples were determined using Brabender and NDJ-79 analysers.Results showed that the raw cassava starch sampled from Guangx province had the highest peak viscosity and lower gelatinization temperature.Under the same modification conditions,the source of the cassava starch showed the highest effect on the properties of the modified cassava starch.

关 键 词：木薯淀粉 醋酸酐 己二酸 酯化反应 交联反应 粘度 糊化温度 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]