摘要
通过合成不同取代度的辛烯基琥珀酸淀粉酯,研究不同淀粉糊产品的透明度、黏度、冻融稳定性和乳化性能。结果表明,氯化钠和柠檬酸显著降低淀粉糊的黏度和透明度,蔗糖则使黏度和透明度稍有增加。该淀粉糊具有剪切变稀现象,属于假塑性流体,黏度随着该淀粉酯取代度的增加而增加,冻融稳定性较低,在淀粉酯的质量分数为1.2%时,乳化性能较好。
Starch octenyl succinate anhydride（SOSA） with different degrees of substitution was synthesized.The clarity,viscosity,freeze-thaw stability and the emulsification of different products were studied.The results showed that the viscosity and clarity of OSA modified starch gel only slightly increased with presence of sucrose,however,the viscosity and clarity of OSA starch greatly decreased with presence of sodium chloride and citric acid.OSA starch gel is shear-thinning which should belong to Pseudoplastic Liquid.With the increase of DS,the clarity,stability and viscosity of OSA starch gel at a wild range.The freeze-thaw stability is weakened.The optimized condition of emulsification is that the quality fraction of OSA starch is 1.2%.
出处
《粮食加工》
2010年第2期51-54,共4页
Grain Processing
关键词
辛烯基琥珀酸淀粉酯
糊化性质
乳化性
starch octenyl succinate anhydride
past properties
the emulsification
