摘要
通过与玉米淀粉和马铃薯淀粉相比较 ,研究了马铃薯淀粉磷酸酯 (PEPS)的理化特性 ,包括粘度的测定、热糊与冷糊的稳定性、不同 p H值及电解质 (Na Cl)和非电解质 (蔗糖 )存在下的粘度曲线、凝胶强度及冻融稳定性。结果表明 ,马铃薯淀粉磷酸酯比玉米淀粉和马铃薯淀粉具有更优良的热糊与冷糊的稳定性 ,电解质(Na Cl)和非电解质 (蔗糖 )的存在 ,对其热糊与冷糊的稳定性基本无影响 ,凝胶强度高 ,冻融稳定性好 ,尤其是耐酸性能强。
The phosphoric ester of potato starch(PEPS) has been compared with corn starch and potato starch in viscosity, paste stability in hot and cold conditions, and paste gel strength in the presence of electrolyte(NaCl) and non-electrolyte( sucrose). The results indicate the PEPS paste is more stable than corn starch and potato starch pastes. The presence of electrolyte(NaCl) and non- electrolyte( sucrose) scarcely affects the stability of the paste, moreover, the PEPS paste has a greater gel strength and anti-freezing property, particularly under acid condition.
出处
《应用化学》
CAS
CSCD
北大核心
2002年第11期1080-1083,共4页
Chinese Journal of Applied Chemistry
