乳化剂对淀粉浆料糊化和流变特性的影响

Influence of Emulsifier on Starch Size Mixture Gelatinization Property and Rheological Property

探讨不同乳化剂添加量的淀粉浆的糊化特性和流变特性。以玉米淀粉为原料,加入相对于淀粉干基不同比例的乳化剂,比较加入乳化剂之后淀粉糊化性质及流变特性的变化。结果表明:加入乳化剂之后,淀粉浆液峰值黏度、谷值黏度、最终黏度显著下降,且随着乳化剂加入量的增加,黏度呈持续下降趋势,淀粉浆液表现出更好的稳定性。在冷却过程中,原淀粉黏度明显上升,加入乳化剂之后,黏度趋于平稳,回生值明显减小。认为:加入乳化剂后淀粉浆液具有更好的耐剪切稳定性,并显示出更低的黏弹性流体性质,且随着乳化剂加入量的增加,表现出更好的流体特性。

Gelatinization property and rheologieal property of starch size mixture with different emulsifier a mounts were discussed. Corn starch was used as raw material. Different ratios of emulsifier compared with starch dry basis were added. The changes of starch gelatinization property and rheological property after adding emulsifi- er were compared. The results show that the peak value,valley value and final value starch sizing viscosity are de- ceased obviously after adding emulsifierl Moreover,as the increase of emulsifier amount, the viscosity keeps de- creasing and the starch sizing shows better stability. During the cooling process, the original starch viscosity is in creased clearly. After adding emulsifier, the viscosity turns to stable and the resuscitation value is obviously re- duced. It is considered that starch sizing has better shear-resistance stability after adding emulsifier,lower viscoe lastic fluid property. Better fluid characteristic can be seen as the increase of emulsifier adding amount.