不同添加剂对玉米淀粉老化度的影响  

The Effect of Different Additives on Retrogradation of Corn Starch

作　　者：朱玉[1] 尹立伟[1] 郭丽[2] 

机构地区：[1]安庆师范学院生命科学学院,安徽安庆246011 [2]安徽农业大学茶与食品科技学院,安徽合肥230036

出　　处：《安徽农业科学》2015年第11期274-275,278,共3页Journal of Anhui Agricultural Sciences

基　　金：国家自然科学基金项目(31371735);安徽省教育厅自然科学研究一般项目(AQKJ2014B008);安庆师范学院科研启动项目(004-K05000130030)

摘　　要：[目的]研究不同食品添加剂对玉米淀粉老化性能的影响。[方法]试验以玉米淀粉为原料,通过添加氯化钠、柠檬酸、黄原胶、蔗糖、单甘酯和糖化酶6种添加剂研究各添加剂对玉米淀粉的老化性的影响。[结果]试验表明,玉米淀粉的老化度随氯化钠浓度的增大而有所增大,而随着柠檬酸、黄原胶、蔗糖、单甘酯、糖化酶浓度的增大而有所减小。[结论]研究可为使用添加剂来适当延长食品的货架期提供参考依据。[ Objective] The effects of different additives on retrogradation of corn starch were investigated. [ Method ] Six additives including NaCl, citric acid, xanthan gum, sugar, monoglyceride and saccharifying enzyme were chosen for the research. [ Result ] The results indicated that the retrogradation degree was increased slightly with increasing sodium chloride concentration and that it was reduced obviously with increasing citric acid, xanthan gum, sugar, monoglyceride, glucoamylase. [ Conclusion] The study can provide reference basis for utilizing additives to prolong food shelf-life.

关 键 词：添加剂 玉米淀粉 老化度 

分 类 号：S513[农业科学—作物学] TQ46[化学工程—制药化工]