马铃薯磷酸酯双淀粉的制备及在无矾粉丝中的应用  

Preparation of the Potato Distarch Phosphate and Its Application in Alum-free Vermicelli

作　　者：杨文英[1,2,3] 张盛贵[1] 何绍凯 孙琛 方东平 田映良 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070 [2]甘肃圣大方舟马铃薯变性淀粉有限公司,甘肃定西743022 [3]甘肃省变性淀粉工艺与应用重点实验室,甘肃定西743022

出　　处：《粮食加工》2017年第1期44-47,共4页Grain Processing

基　　金：国家科技支撑计划(2012BAD32B01)

摘　　要：本研究采用马铃薯淀粉为原料,三偏磷酸钠为交联剂,应用湿法工艺制备了不同改性程度的马铃薯磷酸酯双淀粉,探讨了改性程度对马铃薯磷酸酯双淀粉糊特性的影响,并将其在粉条中应用作比较。实验结果显示:产品的沉降积随三偏磷酸钠用量的增加而降低,交联改性程度升高;随交联改性程度的提高,产品的糊化温度升高,峰值黏度(B)和冷黏值(E)降低,沉降积为6.3 mL的磷酸酯双淀粉具有较高的峰黏和较好的凝胶性;不同改性程度的马铃薯磷酸酯双淀粉在粉条中应用效果差异较大,沉降积为6.3 mL的改性淀粉适合于粉丝制品的制作。In this work,the potato distarch phosphate on the different modification extent was prepared by the preparation process of the wet, using sodium trimetaphosphate for cross-linking agent, an investigation was done on the impact of modification extent on the paste features of starches, and applied in alum-free vermicelli. The results indicate that： sedimentation volume reduces alone with sodium trimetaphosphate growth, and cross-linked density become higher.With increasing cross-linked density products possess a higher gelatinization temperature and lower peak viscosity and cold viscosity, the distarch phosphate have a higher peak viscosity and better gela- tion when sedimentation volume is 6.3 mL.The potato distarch phosphate on the different modification extent have differences on the application of vermicelli, the modification starch with sedimentation volume is 6.3 mL is suited to making glass noodles.

关 键 词：马铃薯淀粉 磷酸酯双淀粉 黏度 粉条 交联反应 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]