| 干法羧甲基化反应对玉米淀粉糊性质的影响 |
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| 引用本文： | 张慧,董海洲,乔聚林,侯汉学,刘传富,张磊.干法羧甲基化反应对玉米淀粉糊性质的影响[J].山东农业大学学报(自然科学版),2011,42(4):499-504. |
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| 作者姓名： | 张慧 董海洲 乔聚林 侯汉学 刘传富 张磊 |
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| 作者单位： | 1. 山东农业大学食品科学与工程学院,山东泰安,271018
2. 山东省泰安市食品药品监督管理局,山东泰安,271000 |
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| 基金项目： | 国家“十五”重大科技专项课题“农产品深加工技术与设备研究开发”(No.2001BA501A19) |
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| 摘 要： | 研究了干法制备的羧甲基淀粉糊的粘度曲线、糊粘度稳定性、透光率、冻融稳定性以及凝胶结构等性质,结果表明:与原淀粉相比,干法制备的羧甲基淀粉糊化温度明显降低,粘度降低,但糊粘度稳定性明显提高；羧甲基淀粉糊的透明度及冻融稳定性较原淀粉明显提高；凝胶的硬度和粘着力较原淀粉降低.
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| 关 键 词： | 干法 羧甲基淀粉 糊性质 |
THE INFLUENCES OF DRY CARBOXY-METHYLATION REACTION ON THE PASTE PROPERTIES OF CORN STARCH |
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| ZHANG Hui,DONG Hai-zhou,QIAO Ju-lin,HOU Han-xue,LIU Chuan-fu,ZHANG Lei.THE INFLUENCES OF DRY CARBOXY-METHYLATION REACTION ON THE PASTE PROPERTIES OF CORN STARCH[J].Journal of Shandong Agricultural University,2011,42(4):499-504. |
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| Authors: | ZHANG Hui DONG Hai-zhou QIAO Ju-lin HOU Han-xue LIU Chuan-fu ZHANG Lei |
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| Institution: | ZHANG Hui1,DONG Hai-zhou1,QIAO Ju-lin1,HOU Han-xue1,LIU Chuan-fu1,ZHANG Lei2 |
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| Abstract: | The carboxy-methyl starch was prepared by dry synthesis.The paste properties of carboxy-methyl starch were studied.The results showed that carboxy-methylation decreased pasting temperature of corn starch.Compared with corn starch,the paste viscosity of carboxy-methyl starch decreased and the viscosity stability in low temperature increased.Carboxy-methyl starch paste had better freeze-thaw stability,higher clarity.After carboxy-methylation,the hardness and adhesiveness of corn starch gel were decreased. |
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| Keywords: | Dry synthesis carboxy-methyl starch paste properties |
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