超声波辅助制备磷酸酯马铃薯淀粉及质构特性研究  

Ultrasonic-Assisted Preparation of Potato Starch Phosphate and Texture Characteristic Research

作　　者：史军花[1] 高雅文[1] 李鸿梅[1] 郑鸿雁[1] 

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品工业》2018年第3期137-139,共3页The Food Industry

基　　金：吉林省教育厅课题(2015第203号)

摘　　要：考察不同取代度磷酸酯马铃薯淀粉的质构特性。以不同的超声波功率、超声波时间为变量制备磷酸酯马铃薯淀粉,测定其淀粉凝胶的质构特性。结果表明,超声波辅助技术能显著提高磷酸酯马铃薯淀粉的取代度。质构测定结果表明,该磷酸酯淀粉凝胶的硬度值、弹性值、咀嚼性值均比马铃薯淀粉有所提高。Research the textural properties of potato phosphate starch. With different ultrasonic power, ultrasonic time for the preparation of phosphate starch, determine these starch gel texture properties. The results showed that the ultrasonic-assisted technique could improve the degree of substitution of potato starch phosphate. Moreover, hardness value, springiness value and chewiness value of the phosphate starch were higher than the original starch.

关 键 词：超声波 磷酸酯淀粉 质构 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]