葛根淀粉磷酸酯理化特性研究  

Study on physical-chemical properties of puerariastarch phosphoric ester

作　　者：李纯[1] 胡瑞[1] 周文倩[1] 赵志峰[1] 卢晓黎[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《食品与机械》2014年第1期66-70,共5页Food and Machinery

摘　　要：采用磷酸二氢钠、尿素和葛根淀粉制备葛根淀粉磷酸酯,研究其取代度、开始糊化温度、峰值黏度、流变特性和凝胶强度,并将其加入面包中,探讨葛根淀粉磷酸酯对面包品质的影响。结果表明:所制葛根淀粉磷酸酯的取代度为0.054,葛根淀粉磷酸酯具有热糊、冷糊稳定性好,开始糊化温度低等特点;随着葛根淀粉磷酸酯浓度的增加,其黏度和凝胶强度都逐渐增大;在研究的pH值范围内,葛根淀粉磷酸酯黏度变化不大,凝胶强度呈先上升后下降的趋势;3种盐对凝胶强度影响呈先上升后下降的趋势,其中食盐对葛根淀粉磷酸酯黏度影响较小;随着3种糖添加量的增加,对凝胶强度的影响大小顺序为白砂糖>麦芽糖>葡萄糖,随着白砂糖含量的增加,葛根淀粉磷酸酯的黏度逐渐增大;葛根淀粉磷酸酯添加于面包中能提高面包的比容、含水量和保水性。Pueraria starch phosphoric ester was prepared from sodium dihydrogen phosphate,urea,and pueraria starch, and studied the degree of substitution, initial pasting temperature, peak viscosity, rheological properties and gel strength. The result showed that the degree of substitution of pueraria starch was 0. 54%, pueraria starch phosphoric ester showed good stability of hot and cold viscosi ty, low pasting temperature. The more concent was of pueraria starch phosphoric ester, the higher viscosity and larger gel strength. In the pH range studied, little changed in viscosity of pueraria starch phosphoric ester, the gel strength increased first and then decreased. With the three kinds of sugar added, the order of influence on gel strength was： sugar〉 maltose〉 glucose. The more sugar was, the higher viscosity was of pueraria starch phosphoric ester. By adding pueraria starch phosphoric ester, the specific volume, moisture content and water-holding capacity of breads could be increased.

关 键 词：葛根淀粉 磷酸酯 流变特性 取代度 凝胶强度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]