摘要
采用RVA快速粘度测定仪,研究了十二烯基琥珀酸淀粉酯(SSDS)糊的粘度性质。测定了糊的凝沉性质、糊的乳化性质、糊的冻融稳定性、并采用扫描电子显微镜对SSDS的微观结构进行了分析。结果显示:酯化后SSDS的颗粒形貌、糊粘度性质较原玉米淀粉糊有较显著变化、其抗凝沉性、乳化性都明显优于原玉米淀粉,而冻融稳定性比原玉米淀粉差。
The properties of Starch Sodium Dodecenyl Succinate (SSDS), such as the retrogradation, emulsion stability, freeze- thaw stability and the granule microphtograph were studied. By the means of Rapid Visco Analyser the viscosity characteristic of Starch Sodium Dodecenyl Succinate was investigated. The results indicated that the structure and the paste property of SSDS were different from those of the maize starch, and SSDS showed fine properties of lower retrogradation, better emulsion stability, but the freeze-thaw stability of SSDS was worse than maize starch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期102-105,共4页
Food Science
关键词
十二烯基琥珀酸淀粉酯
粘度
乳化性
凝沉性
冻融稳定性
RVA
starch sodium dodecenyl succinate
viscosity
emulsion stability
retrogradation
freeze-thaw stability
RVA
