糯玉米淀粉羧甲基化变性及其在食品中的应用研究  

Study on the Modification of Waxy Corn Starch by Using Chloroactic Acid and the Application of Food Industry

作　　者：姜绍通[1] 黄静[1] 潘丽军[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230069

出　　处：《食品科学》2003年第10期23-25,共3页Food Science

基　　金：安徽省教育厅重点项目(99JL0063ID)

摘　　要：本文以乙醇为溶剂,采用二次加碱法对糯玉米淀粉进行羧甲基化变性,合成了CMS,并对产品在食品中的应用进行了详细的研究,包括糊的凝沉性、冻融稳定性、透明度、抗生物降解性、pH值和介质(蔗糖、氯化钠、钙离子)对糊的影响等。结果表明,糯玉米羧甲基淀粉具有较好的冻融稳定性,透明度高,抗生物降解能力强、介质影响较小等优点。In this paper, a kind of CMS was synthesized from Waxy corn starch by using chloroactic acid, accompanying withethanol as reaction solvent and sodium hydroxide as proton acceptor. And the paste properties of CMS have been studiesincluding the retrogradation, freeze-thaw stability, clarity and the anti-mycotic characteristics, the effects of pH values and theeffects of media such as cane sugar, sodium chloride and Ca2+. The results indicated that the Waxy corn carboxymethyl starch hasshown fine properties of lower retrogradation, better freeze-thaw stability , strong anti-mycotic charicteristics, and higherclarity. The sodium chloride and Ca2+ have shown better effects on their paste viscosity properities.

关 键 词：糯玉米 羧甲基化变性 食品 CMS 冻融稳定性 透明度 羧甲基淀粉 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]