西米交联淀粉的理化性质  

Physico-chemical Characteristics of the Crosslinking Sago Starch

作　　者：张良[1] 张本山[1] 

机构地区：[1]华南理工大学轻工与食品学院

出　　处：《食品与发酵工业》2011年第4期48-51,共4页Food and Fermentation Industries

基　　金：国家科技支撑计划(2006BAD27B04);广东省科技计划项(2008A08040300;2008A08040301)

摘　　要：以三偏磷酸钠为交联剂,采用水分散法制备西米交联淀粉,利用扫描电镜、聚焦光束发射测量仪、Bra-bender快速黏度计和紫外分光光度计对其性质进行测定和分析,并与西米原淀粉进行比较。结果表明:西米交联淀粉发生了中等程度的交联;西米交联淀粉保持了西米原淀粉绝大多数颗粒完整、呈椭圆形、存在断切面和断切面处有凹坑的形貌特征,但其表面比较粗糙,有凹痕,且断切面处凹坑更加明显;西米交联淀粉颗粒粒径分布图呈单峰,在水相中的平均粒径为30.1μm,比西米原淀粉颗粒小;西米交联淀粉比西米原淀粉难于糊化,其热稳定性和冷糊稳定性均优于西米原淀粉,有很高的最终黏度;西米交联淀粉的透光率为5.1%,小于西米原淀粉,其透明度较差。The crosslinking sago starch was prepared via the water dispersion process with sodium trimetaphosphate as crosslinking agent. The properties of crosslinking sago starch were evaluated by SEM, FBRM, RVA and ultraviolet spectrophotometer. Comparisons were carried out with sago starch. The result showed that moderate degree crosslinking reaction took place in crosslinking sago starch. The SEM results showed crosslinking sago starch kept some properties of sago starch-whole structure, ellipsoid granule, dissected sides and pit on the dissected side was more obvious. The FBRM results showed crosslinking sago starch granule size distribution was the single-peak, the mean radius was 30.1 μm in the water, smaller than sago starch. The RVA results showed that it was harder for the crosslinking sago starch in gelatinizing than sago starch, both crosslinking sago starch paste＇ stable ability in high and low temperature were all better than sago starch, also it＇s ultimate viscosity was very high. The light transmittance of crosslinking sago starch was 5.1% , smaller than sago starch, which transparency was not very good.

关 键 词：西米 交联淀粉 理化性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]