马铃薯氧化淀粉性质及表征  

Property and characterization of potato oxidized starch

作　　者：谭义秋[1] 

机构地区：[1]广西民族师范学院,广西崇左532200

出　　处：《粮食与油脂》2011年第2期10-12,共3页Cereals & Oils

基　　金：广西自然科学基金资助项目(2010GXNSF013049)

摘　　要：采用马铃薯淀粉为原料,FeSO4为催化剂,H2O2为氧化剂干法制备氧化淀粉,对氧化淀粉溶解度及其糊的表观粘度、透明度、冻融稳定性、凝沉性等性质进行研究。结果表明,与原淀粉相比,马铃薯氧化淀粉溶解度、透明度增大,表观粘度降低,冻融稳定性增强,凝沉性减弱;并对氧化淀粉结构进行表征。Oxidized starch was prepared by dry method using the potato starch as material,H2O2 as oxidant and FeSO4 as catalyst.The properties of the starch paste,such as solubility,apparent viscosity,diaphaneity,freeze–thaw stabilization,retrogradation,were studied.The experimental results showed that the solubility and diaphaneity of oxidized starch increased,and its apparent viscosity reduced,freeze–thaw stabilization enhanced,retrogradation decreased than the native potato starch.Furthermore the oxidized starch was further characterized.

关 键 词：马铃薯淀粉 氧化淀粉 变性淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]