淀粉磷酸酯基本特性及糊化黏度影响因素的研究

食品科学 ›› 2007, Vol. 28 ›› Issue (6): 104-107.

淀粉磷酸酯基本特性及糊化黏度影响因素的研究

赵全, 张根生, 毛迪锐

哈尔滨学院生命科学与化学学院；哈尔滨商业大学食品工程学院；北华大学食品科学与环境工程系黑龙江哈尔滨150086；黑龙江哈尔滨150076；吉林吉林132021；

出版日期:2007-06-15 发布日期:2011-12-31

Effects of Basic Characteristics and Paste Viscosity of Starch Phosphate Ester

ZHAO Quan, ZHANG Gen-Sheng, MAO Di-Rui

1.College of Life Sciences and Chemistry, Harbin University, Harbin 150086 China; 2.School of Food Engineering, Harbin University of Commerce, Harbin 150076, China; 3.Department of Food Science and Circumstance, Beihua University, Jilin 132021, China

Online:2007-06-15 Published:2011-12-31

摘要/Abstract

摘要： 淀粉磷酸酯具有较强的冻融稳定性、抗凝沉性,较高的膨胀度、透明度,是肉制品生产中常用的黏结剂,对改善肉制品的组织结构有重要作用。通过对淀粉磷酸酯的透光率、冻融稳定性、膨胀度、凝沉性和糊化黏度的测定,以及脂肪、食盐、葡萄糖、大豆分离蛋白等肉制品辅料成分对淀粉磷酸酯的糊化黏度影响的研究,为淀粉磷酸酯在肉制品中的应用提供理论基础。

关键词: 肉制品辅料, 淀粉磷酸酯, 基本特性, 糊化黏度

Abstract: Starch phosphate ester as a felted additive is often used in meat products with the characteristics of freeze-thawing stability, contradicting retrogradation, expanding capability and becoming diaphaneity. It is important to improve the structure of meat products. During assaying the light beam permeability, freeze-thawing stability expanding degree, diaphaneity contradicting-retrogradation and paste viscosity, the effects of meat products accessorial constituents such as: fat, salt, glucose, soya separate protein etc. on starch phosphate ester paste viscosity were studied to present the theoretic base for starch phosphate ester application for processing the meat products.

Key words: meat products accessorial component, starch phosphate ester, basic characteristic, paste viscosity

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.

ZHAO Quan, ZHANG Gen-Sheng, MAO Di-Rui. Effects of Basic Characteristics and Paste Viscosity of Starch Phosphate Ester[J]. FOOD SCIENCE, 2007, 28(6): 104-107.

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