玉米交联羟丙基复合变性淀粉性能研究  

Study on properties of cross-linking hydroxypropylated waxy maize starch

作　　者：曹余 何绍凯 田映良 孙琛 郭振福 

机构地区：[1]甘肃省马铃薯变性淀粉工程技术研究中心,甘肃定西743022 [2]甘肃圣大方舟马铃薯变性淀粉有限公司,甘肃定西743022

出　　处：《食品与机械》2015年第2期16-18,55,共4页Food and Machinery

基　　金：国家科技支撑计划(编号:2012BAD32B01)

摘　　要：以糯玉米淀粉为原料,环氧丙烷为醚化剂、三偏磷酸钠为交联剂、氢氧化钠为催化剂、无水硫酸钠为膨胀抑制剂,采用湿法工艺制备不同取代度和交联度的交联羟丙基复合变性淀粉,并对复合变性淀粉的耐酸性、耐盐性、透明度、冻融稳定性特性指标进行对比研究。结果表明:复合变性淀粉的透光率、耐酸性、耐盐性、冻融稳定性受产品取代度和交联度影响较大,耐酸性、耐盐性、冻融稳定性随着取代度的升高而增强,透光率随着交联度的升高而降低。Cross-linking hydroxypropylated waxy maize starches with different DS and MS were prepared by using sodium hydroxide as a catalyst,propylene oxide as an ether reagent,sodium sulfate as a swelling inhibitor,and sodium trimetaphosphate（STMP） as a cross-linking reagent.The properties such as acid resistance,salt resistance,transparencies,and freeze-thaw stability were also studied.The result showed that： the anti-acid stability,anti-salt stability,paste transparency and freeze-thaw stability of cross-linking hydroxypropyl compound modified waxy corn starches were effect by the degree of cross-linking and hydroxypropylation.The hydroxypropylation can improve the anti-acid stability,anti-salt stability and freeze-thaw stability of starches,and cross-linking can reduce the paste transparency.

关 键 词：糯玉米 交联 羟丙基淀粉 复合变性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]