磷酸化和醋酸化双酯化淀粉的特性及应用  

作　　者：肖甜甜[1] 蔡杰[1] 熊汉国[1] 

机构地区：[1]华中农业大学食品科学与技术学院,武汉市430070

出　　处：《淀粉与淀粉糖》2011年第4期20-24,共5页Starch & Starch Sugar

摘　　要：本文以玉米淀粉为原料，主要研究半干法双酯化改性后淀粉的流变学特性，双酯化淀粉对面条、淀粉玩具等产品质构特性的影响。结果表明，经改性后的淀粉在透明度、冻融稳定性、热稳定性和抗剪切性上都有显著提高，将其应用到面条、玩具中后均明显提高了其质构综合性能。The rheology property of di-esterification corn starch modified by semi-dry process,and the effect of di-esterification starch on the texture properties of noodle and starch-toy are studied. The results show that there are significant improvements in the diaphaneity, freeze-thaw stability,thermal stability and shearing resistance of modified starch. When added to noodle and starch-toy, the comprehensive texture properties of which are also strengthened.

关 键 词：醋酸化淀粉 磷酸化淀粉 流变学 面条 淀粉玩具 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]