食用氧化淀粉的制备及理化性能的研究  

Preparation and Physicochemical Properties of the Edible Oxidized Cassava Starch

作　　者：古碧[1] 查春月[2] 刘婷[2] 谢江[2] 邓小顺[2] 林莹[2] 

机构地区：[1]广西大学淀粉化工研究所,南宁530004 [2]广西大学轻工与食品工程学院,南宁530004

出　　处：《食品工业》2012年第12期85-89,共5页The Food Industry

基　　金：国家木薯产业技术体系建设专项资金资助(NYCYJSTX.17)

摘　　要：以木薯淀粉为原料,次氯酸钠为氧化剂,对食用氧化淀粉的制备及其理化性能进行了研究。采用醋酸钙法测定氧化淀粉中羧基含量,考察了影响羧基含量的主要因素,包括反应温度、反应时间、pH及氧化剂的用量,并研究氧化反应对淀粉糊透明度、冻融稳定性、凝沉稳定性和糊化特性等性质的影响。结果表明,制备木薯氧化淀粉的最适温度为35℃,最适pH为9.0,且在一定反应时间范围内,氧化淀粉的羧基含量随时间的增加而增加,并随氧化剂用量的增加,羧基含量显著增加。随氧化程度的加深,氧化淀粉糊透明度上升,冻融稳定性提高,凝沉稳定性增加,淀粉糊的峰值粘度显著下降,凝胶性减弱,不易回生。This study focused on the preparation and physicochemical properties of the oxidized starch in which the cassava starch as raw material and sodium hypochlorite as oxidant. The main 4 effectors were reaction temperature, pH, time and the amount of oxidant, the carboxyl was determined with the method of calcium acetate. The effects of oxidative reaction on the transparency, freeze-thaw stability, retrogradation, and pasting properties were studied. Under experiment codition, the optimal crafts were as follows： temperature 35 ℃, pH 9.0, and witnin a certain time range, the carboxyl was increased. And the result showed that the oxidization improved the paste transparency, enhanced the freeze-thaw stability and increased the retrogradation. On the other side, the paste peak viscosity decreased significantly afer oxidation; the abilities of gel and rerogradtion were droped.

关 键 词：木薯淀粉 氧化 制备 理化性能 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]