不同原淀粉及其羟丙基淀粉性质的研究

食品科学 ›› 2008, Vol. 29 ›› Issue (5): 116-119.

不同原淀粉及其羟丙基淀粉性质的研究

邬应龙, 陈杭, 陈小欢

四川农业大学食品科学系；四川农业大学食品科学系；

出版日期:2008-05-15 发布日期:2011-08-26

Comparison Properties among Different Hydroxypropylated Starches and Native Starches

WU Ying-Long, CHEN Hang, CHEN Xiao-Huan

Department of Food Science,Sichuan Agricultural University

Online:2008-05-15 Published:2011-08-26

摘要/Abstract

摘要： 本实验对糯米淀粉、糯玉米淀粉、马铃薯淀粉、普通玉米淀粉及其羟丙基淀粉的基本性质进行了研究比较。结果表明,四种淀粉及其羟丙基淀粉的黏度、透明度、冷藏稳定性、冻融稳定性、碘显色反应以及白度都有明显差异。研究还发现,羟丙基化不仅可以降低各种淀粉的糊化起始温度及碘显色反应,还可改善淀粉的透明度、冷藏稳定性及冻融稳定性。

关键词: 原淀粉, 羟丙基淀粉, 淀粉性质

Abstract: The properties of waxy rice starch,waxy corn starch,potato starch,common corn starch and their hydroxypropylated starch were studied in this experiment.The results showed that the paste viscosity,clarity,cold storage stability,freeze-thaw stability,iodine and starch color reaction and whiteness among these starches vary significantly after being hydroxypropylated.It also showed that the onset of viscosity increase occurs is shorter and iodine color reaction of hydroxypropylated starches can be lowered in comparison with its native starches,while the paste clarity,cold storage stability and freeze-thaw stability become higher than its native starches.

Key words: native starch, hydroxypropylated starch, pasting properties

邬应龙, 陈杭, 陈小欢. 不同原淀粉及其羟丙基淀粉性质的研究[J]. 食品科学, 2008, 29(5): 116-119.

WU Ying-Long, CHEN Hang, CHEN Xiao-Huan. Comparison Properties among Different Hydroxypropylated Starches and Native Starches[J]. FOOD SCIENCE, 2008, 29(5): 116-119.

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