摘要
以木薯淀粉为原料,次氯酸钠为氧化剂,对食用氧化淀粉的制备及其理化性能进行了研究。采用醋酸钙法测定氧化淀粉中羧基含量,考察了影响羧基含量的主要因素,包括反应温度、反应时间、pH及氧化剂的用量,并研究氧化反应对淀粉糊透明度、冻融稳定性、凝沉稳定性和糊化特性等性质的影响。结果表明,制备木薯氧化淀粉的最适温度为35℃,最适pH为9.0,且在一定反应时间范围内,氧化淀粉的羧基含量随时间的增加而增加,并随氧化剂用量的增加,羧基含量显著增加。随氧化程度的加深,氧化淀粉糊透明度上升,冻融稳定性提高,凝沉稳定性增加,淀粉糊的峰值粘度显著下降,凝胶性减弱,不易回生。
This study focused on the preparation and physicochemical properties of the oxidized starch in which the cassava starch as raw material and sodium hypochlorite as oxidant. The main 4 effectors were reaction temperature, pH, time and the amount of oxidant, the carboxyl was determined with the method of calcium acetate. The effects of oxidative reaction on the transparency, freeze-thaw stability, retrogradation, and pasting properties were studied. Under experiment codition, the optimal crafts were as follows： temperature 35 ℃, pH 9.0, and witnin a certain time range, the carboxyl was increased. And the result showed that the oxidization improved the paste transparency, enhanced the freeze-thaw stability and increased the retrogradation. On the other side, the paste peak viscosity decreased significantly afer oxidation; the abilities of gel and rerogradtion were droped.
出处
《食品工业》
北大核心
2012年第12期85-89,共5页
The Food Industry
基金
国家木薯产业技术体系建设专项资金资助(NYCYJSTX.17)
关键词
木薯淀粉
氧化
制备
理化性能
cassava starch
oxidize
preparation
caroxyl
physicochemical properties
