香芋淀粉磷酸酯的糊化特性研究

Study on gelatinization property of colocasia esculenta schott starch phosphate ester

研究了香芋淀粉磷酸酯的糊黏度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。结果表明,与原淀粉相比,香芋淀粉磷酸酯更容易糊化,透明度高,沉降稳定性好,冻融稳定性和抗霉菌能力有所改善,糊黏度减小。随着取代度的增加,香芋淀粉磷酸酯的糊化变得容易,耐盐和耐糖能力提高;透明度先增后减;糊黏度则先减后增。取代度的变化对沉降性和抗霉菌能力影响不大。

The effects of degree substitution on paste viscosity, clarity, freeze-thaw stability, retrogradation, difficulty of gelaUnization, salt tolerance, sucrose tolerance and anti-mycotic characteristics of Colocasia esculenta schott starch phosphate ester were studied. The results show that compare with the Colocasia esculenta schott starch, the starch phosphate ester has properties of easier gelatinization, higher clarity, better retrogradation, freeze-thaw stability and anti-mycotic characteristics are improved, and paste viscosity is decreased. With degree substitution added, the colocasia esculenta schott starch phosphate ester was easier to gelatinize, the tolerance to salt and sucrose increased, the clarity increased firstly and then decreased, paste viscosity decreased firstly and then increased. The effects of degree substitution on retrogradation and antimycotic were less.