木薯淀粉与黄原胶共混干热改性研究  

Study on dry heating treatment of starch and xanthan blend

作　　者：王凯[1] 高群玉[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2011年第7期75-78,共4页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划资助课题(2007AA10Z309);省部产学研结合项目资助课题(2009B090300274)

摘　　要：研究了干热反应的温度、时间及共混物pH对木薯淀粉及黄原胶共混物的影响,对改性产物的交联度、淀粉糊粘度及透明度进行测定,用X-射线衍射仪(XRD)对淀粉结构进行分析。结果表明,干热处理能有效抑制淀粉糊化,降低透明度,证明木薯淀粉和黄原胶发生了交联反应,且淀粉与黄原胶在碱性条件下混合有利于交联反应的进行,交联程度随反应温度和时间的增加而增加。Cassava starch and xanthan blend was dry heated at various temperature,time and pH. Crosslinked degree,viscosity and clarity of starch paste were investigated, structural change was investigated by X-ray diffraction（XRD）.Gelatinization was inhibited and paste clarity was decreased by dry heating treatment, these results implied that cassava starch and xanthan were crosslinked.Alkalinity facilitated crosslinking reaction, and the crosslinked degree was higher when reaction temperature and time were increased.

关 键 词：干热 木薯淀粉 黄原胶 糊性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]