干法羧甲基化反应对玉米淀粉糊性质的影响  

THE INFLUENCES OF DRY CARBOXY-METHYLATION REACTION ON THE PASTE PROPERTIES OF CORN STARCH

作　　者：张慧[1] 董海洲[1] 乔聚林[1] 侯汉学[1] 刘传富[1] 张磊[2] 

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271018 [2]山东省泰安市食品药品监督管理局,山东泰安271000

出　　处：《山东农业大学学报（自然科学版）》2011年第4期499-504,共6页Journal of Shandong Agricultural University：Natural Science Edition

基　　金：国家"十五"重大科技专项课题"农产品深加工技术与设备研究开发"(No.2001BA501A19)

摘　　要：研究了干法制备的羧甲基淀粉糊的粘度曲线、糊粘度稳定性、透光率、冻融稳定性以及凝胶结构等性质,结果表明:与原淀粉相比,干法制备的羧甲基淀粉糊化温度明显降低,粘度降低,但糊粘度稳定性明显提高;羧甲基淀粉糊的透明度及冻融稳定性较原淀粉明显提高;凝胶的硬度和粘着力较原淀粉降低。The carboxy-methyl starch was prepared by dry synthesis.The paste properties of carboxy-methyl starch were studied.The results showed that carboxy-methylation decreased pasting temperature of corn starch.Compared with corn starch,the paste viscosity of carboxy-methyl starch decreased and the viscosity stability in low temperature increased.Carboxy-methyl starch paste had better freeze-thaw stability,higher clarity.After carboxy-methylation,the hardness and adhesiveness of corn starch gel were decreased.

关 键 词：干法 羧甲基淀粉 糊性质 

分 类 号：O631[理学—高分子化学]