槟榔芋淀粉与其球磨酯化淀粉理化性质比较  

Comparison of physicochemical properties between areca taro starch and ball-milling esterification modified starches

作　　者：刘灿灿[1,2] 黄群 孙潇鹏[3] 宋洪波 LIU Can-can;HUANG Qun;SUN Xiao-peng;SONG Hong-bo(College of Food Science,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China;Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch,Fuzhou,Fujian 350002,China;College of Mechanical and Electrical Engineering,Fujian Agriculture and Forestry University,Fuzhou,Fujian 350002,China)

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]福建省特种淀粉品质科学与加工技术重点实验室,福建福州350002 [3]福建农林大学机电工程学院,福建福州350002

出　　处：《食品与机械》2018年第5期44-48,共5页Food and Machinery

基　　金：国家自然科学基金项目(编号:31271913);福建农林大学科技创新专项基金(编号:CXZX2017290)

摘　　要：以槟榔芋原淀粉为原料,采用球磨结合辛烯基琥珀酸(OSA)酯化方法制得复合改性淀粉,对其理化性质进行研究,并与原淀粉、酯化淀粉和球磨淀粉进行比较。结果表明:球磨淀粉的溶解度、膨润力和透明度均显著提高(P<0.05),尤其是冷水溶解度,但其抗凝沉性、冻融稳定性和表观黏度却降低;酯化淀粉和复合改性淀粉的溶解度、膨润力、透明度、抗凝沉性、冻融稳定性和表观黏度均明显提高,由此可见槟榔芋原淀粉和球磨淀粉经OSA酯化改性后品质均得到明显改善,复合改性淀粉的表观黏度增加尤为明显,说明其具有更好的增稠性能。The compound modified starch was prepared from the areca taro native starch which was modified by ball-milling combined with octenyl succinic anhydride（OSA）.The physicochemical properties of compound modified starch were studied and compared with the native starch,esterified starch and ball-milled starch.The results indicated that the solubility,swelling power and transparency of ballmilled starch were significantly improved（P〈0.05）,especially the cold-water solubility,but the anticoagulation,freeze-thaw stability and apparent viscosity were reduced.The solubility,swelling power,transparency,anticoagulation,freeze-thaw stability and apparent viscosity of esterified starch and compound modified starch were significantly improved.It can be seen that the quality of native starch and ball-milled starch after esterification with OSA is significantly improved.Above all,the apparent viscosity of compound modified starch was significantly increased,which showed its better thickening properties.

关 键 词：槟榔芋 淀粉 球磨 辛烯基琥珀酸 理化特性 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]