淀粉酯的制备及其对面团特性与面制品品质影响的研究进展  

Research Progress of the Preparation of Starch Ester and Its Effects on Dough Properties and Quality of Flour Product

作　　者：杨莹琦 赵仁勇[1] 田双起[1] 陈一枚 YANG Ying-qi;ZHAO Ren-yong;TIAN Shuang-qi*;CHEN Yi-mei(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《食品工业科技》2019年第13期287-292,298,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31701636)

摘　　要：作为可循环再生的天然物质,淀粉是目前食品工业的重要原料。通过酯化对淀粉改性可以改善原淀粉性能的不足,从而扩大其应用范围。本文综述了目前应用较多的柠檬酸淀粉酯、辛烯基琥珀酸淀粉酯、醋酸淀粉酯、中长链脂肪酸淀粉酯、磷酸淀粉酯、硫酸淀粉酯的合成制备工艺以及酯化淀粉对面团特性和面制品品质的影响,并展望了今后淀粉酯的研究趋势和应用前景。As a natural substance that could be recycled,starch was an important raw material in food industry.The modification of starch by esterification could improve the properties of starch and enlarge its application range.In this paper,the preparation technology of starch citrate,octenyl succinic anhydride starches,starch acetate,long - chain fatty acid starch esters,starch phosphates,starch sulfate,as well as their effects on the characteristics of dough and the quality flour products of starch esters are reviewed.The research trend and application prospect of starch esters are prospected.

关 键 词：淀粉酯 制备方法 面团特性 面制品 

分 类 号：TS201.1[轻工技术与工程—食品科学]