蜡质玉米复合变性淀粉的制备及在酸奶中的应用

Preparation of waxy corn composite modified starch and its application in yoghurt

在确定酯化反应条件基础上对复合变性淀粉进行研究,以特征黏度峰值、交联度(溶胀法)及取代度、冻融稳定性为评价指标进行测定,研究了对热、酸和剪切力的影响具有高稳定性的蜡质玉米复合变性淀粉的制备过程。得出其制备条件为:偏磷酸钠用量1.5%,交联pH值10.80,交联时间2.5 h,醋酸酐用量6%,并添加到酸奶中验证了应用效果。

On the basis of esterification conditions, the composite modified starch was studied, taking peak value of characteristic viscosity, analysis of crosslinking degree（swelling method）, degree of substitution and stability with freezing-thawing cycle as estimate index. The preparation of waxy corn composite modified starch that has high stability on heat, acid and shearing force was studied. The results show that the best condition for preparation is 1.5% of sodium etaphosphate, pH 10. 80, 6% of acetic anhydride and crosslinking for 2.5 hours.