摘要
对不同取代度羟丙基淀粉的理化性质进行了研究,结果发现,不同取代度羟丙基淀粉的黏度、透明度、冻融稳定性、凝沉稳定性、热稳定性、耐酸性以及抗剪切性都有明显差异。除0.5取代度外,其余取代度的羟丙基淀粉的透明度较高,冻融性、凝沉性和耐热性比较稳定,耐酸性和抗剪切性较好,可以在饮料、冰激凌、酸奶、果酱、速冻食品中应用。
The physicochemical properties of different degrees of substitution of hydroxypropyl starch was studied.The results showed that the viscosity,transparency,freeze-thaw stability,thermal stability,acid resistance and shear resistance of different degrees of substitution were obvious difference.In addition to the 0.5degree of substitution,the transparency of the rest of the substitution degree of hydroxypropyl starch was higher,freeze-thaw resistance,coagulation sink and heat-resistance were stability,acid resistance and shear resistance were better,which could be applied to the beverage,ice cream,yogurt,jam,quick-frozen food and so on.
基金
长江大学-湖北达雅生物科技联合实验室项目(34110346)
关键词
取代度
羟丙基淀粉
理化性质
应用
degree of substitution
hydroxypropylation of starch
physicochemical properties
application
