摘要
采用了实验室方法提取了高直链、糯性和普通玉米杂交种的淀粉,并分别进行了羟丙基化和磷酸酯化反应。采用快速粘度分析仪(RVA)和差示扫描量热仪(DSC)分别分析了淀粉的糊化和热力学性质。结果表明:羟丙基化和磷酸酯化反应都不同程度地降低了所有淀粉的热焓值和糊化温度,缩短了出峰时间,增加了峰值粘度。二者相比,羟丙基化更显著地降低了原淀粉的糊化温度和热焓值,缩短了出峰时间;而磷酸酯化则更明显地提高了原淀粉的峰值粘度和终粘度。
A laboratory-scale method normal corn hybrids. Hydroxypropylat was used to isolate starches from high amylose,waxy and ed starches and phosphate monoesters were prepared. RVA and DSC were adopted to analyze pasting and thermal properties respectively. Results showed that pasting temperature,enthalpy and peak time of all starches decreased, and peak viscosity of the three starches increased after hydroxypropylation and esterification. Hydroxypropylated starches exhibited lower pasting temperatures,enthalpy, higher peak viscosity and final viscosity. and shorter peak time;while esterifieation showed
出处
《食品研究与开发》
CAS
北大核心
2005年第4期44-47,共4页
Food Research and Development
基金
辽宁省自然科学基金项目
课题编号:20032083
关键词
羟丙基
磷酸酯化
玉米
杂交种植
淀粉糊化
hydroxypropylation
esterification
pasting property
thermal property
