摘要
研究酯化-酶解淀粉的乳化性、作为乳化剂的应用体系范围及对雪糕品质的影响。通过对制备的酯化-酶解淀粉的乳化能力、乳化稳定性的测定,结果显示该复合改性淀粉的乳化性能与原淀粉相比有较大的提高;通过HLB值的测定,结果显示不同取代度的酯化-酶解淀粉的HLB值均大于10,可以作为乳化剂应用到水包油的乳化体系中。通过比较酯化-酶解淀粉和其他商业乳化剂产品在雪糕中的乳化效果,结果显示酯化-酶解淀粉作为乳化剂制备的雪糕膨胀率最高可以达到144%,感官评分可以达到20分,是一种较理想的雪糕乳化剂。
Enzymatic hydrolysates of octenyl succinic anhydride modified maize starch with different DE （dextrose equivalent） values were prepared with α -amylase and their emulsifying capacity and emulsion stability were tested. After modification with octenyl succinic anhydride and hydrolysis with α-amylase, the emulsifying capacity of starch was substantially improved. HLB values of more than 10 could be achieved under all the tested substitution degree （SD）, and the corresponding samples could be applied in oil-in-water emulsion. The combined use of the sample with a SD of 0.019 and commercial emulsion S-60 （6：4） resulted in the highest expandability of 144% and a sensory score of 20, thus providing a better ice cream emulsifier.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第14期337-340,共4页
Food Science
关键词
酯化-酶解淀粉
乳化性
雪糕
α -amylase hydrolysates of octenyl succinic anhydride modified maize starch
emulsification
ice cream
