摘要
利用环氧丙烷为醚化剂制备西米羟丙基淀粉,并对其理化性质进行研究。结果表明:醚化后淀粉的颗粒形貌没有发生变化;糊化起始温度(T_o),峰值温度(T_p),终止温度(T_c)以及热焓值(ΔH)均高于原西米淀粉;透明度提高,远高于西米原淀粉;凝沉性增强,冷糊和热糊稳定性提高,表观黏度降低,流动性增加。
The hydroxypropul sago starch was prepared by epoxyproane, and the physicochemical properties were studied. The results showed that after etherification, particle morphography still kept the same as native sago starch. In DSC curve, To, Tp, To, and △H were higher than those of native sago starch; Transparency improved, and retrogradation enhanced; Thermal paste stability and cold paste stability improved, apparent viscosity reduced and mobility improved.
出处
《粮食与油脂》
北大核心
2018年第1期28-31,共4页
Cereals & Oils
基金
湖北省教育厅科学技术研究项目(Q20173101)
关键词
西米淀粉
羟丙基
醚化
sago starch
hydroxypropul
etherification
