不同类型变性淀粉的理化特性比较
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摘要
以8种类型变性淀粉为研究对象,对其冻融稳定性、糊化特性、透明度、凝沉性、凝胶强度等理化特性进行研究。结果表明,预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的冻融稳定性最好;蜡质玉米氧化淀粉的透明度最佳;乙酰化二淀粉磷酸酯马铃薯淀粉、羟丙基二淀粉磷酸酯蜡质玉米淀粉、羟丙基二淀粉磷酸酯木薯淀粉、预糊化羟丙基二淀粉磷酸酯蜡质玉米淀粉的凝沉性较强,而蜡质氧化淀粉几乎无凝沉性;乙酰化二淀粉己二酸酯木薯淀粉的凝胶强度最大;羟丙基二淀粉磷酸酯蜡质玉米淀粉的最高黏度值最大,消减值最大;乙酰化二淀粉磷酸酯玉米淀粉的糊化温度最高;乙酰化二淀粉磷酸酯玉米淀粉的冻融稳定性、凝沉性优于乙酰化二淀粉磷酸酯马铃薯淀粉,且凝胶强度较高;羟丙基二淀粉磷酸酯蜡质玉米淀粉的黏度明显高于羟丙基二淀粉磷酸酯木薯淀粉,而后者的冻融稳定性、透明度、凝沉性优于前者。
With eight types of modified starch as the research object, the physico-chemical properties such as freeze-thaw stability, pasting properties, transparence, retrogradation, gel strength of modified starch were analyzed. The results showed that pre-gelatinized hydroxypropyl waxy corn distarch phosphate has the best freeze-thaw stability; waxy corn oxide starch has the optimum transparence; acetylated potato distarch phosphate, hydroxypropyl waxy corn distarch phosphate, hydroxypropyl tapioca distarch phosphate and pre-gelatinized hydroxypropyl waxy corn distarch phosphate all have stronger retrogradation, however, waxy corn oxide starch was with almost no retrogradation; the gel strength of acetylation tapioca distarch adipate was the highest; hydroxypropyl waxy corn distarch phosphate had the highest viscosity value and setback, acetylated com distarch phosphate has the highest pasting temperature; the freeze-thaw stability and retrogradation of acetylated com distarch phosphate were better than Acetylated potato distarch phosphate, the viscosity of hydroxypropyl waxy corn distarch phosphate was higher than hydroxypropyl tapioca distarch phosphate, however, the freeze-thaw stability, pasting properties, transparence and retrogradation of the latter were all better than the fomer.
With eight types of modified starch as the research object, the physico-chemical properties such as freeze-thaw stability, pasting properties, transparence, retrogradation, gel strength of modified starch were analyzed. The results showed that pre-gelatinized hydroxypropyl waxy corn distarch phosphate has the best freeze-thaw stability; waxy corn oxide starch has the optimum transparence; acetylated potato distarch phosphate, hydroxypropyl waxy corn distarch phosphate, hydroxypropyl tapioca distarch phosphate and pre-gelatinized hydroxypropyl waxy corn distarch phosphate all have stronger retrogradation, however, waxy corn oxide starch was with almost no retrogradation; the gel strength of acetylation tapioca distarch adipate was the highest; hydroxypropyl waxy corn distarch phosphate had the highest viscosity value and setback, acetylated com distarch phosphate has the highest pasting temperature; the freeze-thaw stability and retrogradation of acetylated com distarch phosphate were better than Acetylated potato distarch phosphate, the viscosity of hydroxypropyl waxy corn distarch phosphate was higher than hydroxypropyl tapioca distarch phosphate, however, the freeze-thaw stability, pasting properties, transparence and retrogradation of the latter were all better than the fomer.
引文
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[14]周雪,陈福泉,张本山.氧化蜡质玉米淀粉的糊流变特性研究[J].粮食与饲料工业,2010(9):27-30.
[15]何绍凯,田映良,曹余,等.交联和羟丙基改性对蜡质玉米淀粉糊性能的影响[J].中国食品添加剂,2014(2):75-79.
[16]宋晓燕,阮晖,许琼,等.糯玉米辛烯基琥珀酸淀粉酯的制备及其RVA谱特性分析[J].中国粮油学报,2006,21(1):55-59.
[17]OLU-OWOLABI B I,OLAYINKA O O,ADEGBE-MILE A A,et al.Comparison of functional properties between native and chemically modified starches from acha(Digitaria Stapf)grains[J].Food and Nutrition Sciences,2014,5(2):222.
[18]赵全,张根生,毛迪锐.淀粉磷酸酯基本特性及糊化黏度影响因素的研究[J].食品科学,2007,28(6):104-107.
[2]章毅鹏,廖建和,桂红星.浅析我国变性淀粉的应用现状[J].中国粮油学报,2007,22(6):179-184.
[3]KAUR B,ARIFFIN F,BHAT R,et al.Progress in starch modification in the last decade[J].Food Hydrocolloids,2012,26(2):398-404.
[4]杨震,叶晓枫,韩永斌,等.变性淀粉对非发酵面团冻融品质的影响[J].食品科学,2015,36(19):101-105.
[5]SWEEDMAN M C,TIZZOTTI M J,SCHAFER C,et al.Structure and physicochemical properties of octenyl succinic anhydride modified starches:A review[J].Carbohydr Polym,2013,92(1):905-920.
[6]ZHENG G H,SOSULSKI F W.Determination of water separation from cooked starch and flour pastes after refrigeration and freeze‐thaw[J].Journal of Food Science,1998,63(1):134-139.
[7]宋晓燕,谢慧玲,李真,等.小麦淀粉辛烯基琥珀酸酐改性的研究[J].麦类作物学报,2010,30(1):56-60.
[8]America Association of Cereal Chemists(AACC)Approved Methods of the AACC,9th ed.Method(61-02)for RVA[S].The Association:St.Paul MN,1995.
[9]何传波,潘丽军,姜绍通,等.磷酸酯化对甘薯淀粉凝沉性质的影响[J].中国粮油学报,2004,19(1):84-88.
[10]吕振磊,李国强,陈海华.马铃薯淀粉糊化及凝胶特性研究[J].食品与机械,2010,26(3):22-27.
[11]岳晓霞,毛迪锐,赵全,等.玉米淀粉与玉米变性淀粉性质比较研究[J].食品科学,2005,26(5):116-118.
[12]SRICHUWONG S,ISONO N,JIANG H X,et al Freeze-thaw stability of starches from different botanical sources:Correlation with structural features[J].Carbohydrate Polymers,2012,87(2):1275-1279.
[13]LIU J H,WANG B,LIN L,et al.Functional,physicochemical properties and structure of crosslinked oxidized maize starch[J].Food Hydrocolloids,2014,36:45-52.
[14]周雪,陈福泉,张本山.氧化蜡质玉米淀粉的糊流变特性研究[J].粮食与饲料工业,2010(9):27-30.
[15]何绍凯,田映良,曹余,等.交联和羟丙基改性对蜡质玉米淀粉糊性能的影响[J].中国食品添加剂,2014(2):75-79.
[16]宋晓燕,阮晖,许琼,等.糯玉米辛烯基琥珀酸淀粉酯的制备及其RVA谱特性分析[J].中国粮油学报,2006,21(1):55-59.
[17]OLU-OWOLABI B I,OLAYINKA O O,ADEGBE-MILE A A,et al.Comparison of functional properties between native and chemically modified starches from acha(Digitaria Stapf)grains[J].Food and Nutrition Sciences,2014,5(2):222.
[18]赵全,张根生,毛迪锐.淀粉磷酸酯基本特性及糊化黏度影响因素的研究[J].食品科学,2007,28(6):104-107.