摘要
阐述了用丁二酸酐对淀粉进行改性,制备淀粉丁二酸单酯的工艺过程,重点研究了改性后淀粉的糊性质,包括其流变性、冻融稳定性、透光率以及pH、介质(蔗糖、NaCl等)对其粘度的影响,并与原玉米淀粉的糊性质作了对比。结果表明,丁二酸酐改性淀粉较原淀粉在许多性质上有了较大改善,具有粘度大,冻融稳定性好,透光率高等优良性质。
This paper studies the processing conditions of producing succinic starch easter.It mainly studies the properties of the starch paste,including the fluidity,freeze-thaw stability and clarity,and the effect of pH and medium(including cane sugar and sodium chloride)on the viscosity of the modified starch.It also compares these properties with that of the original cornstarch.As a result,we found that many properties of the modified starch were superior to the original starch.The former had higher viscosity,stronger freeze-thaw stability and higher clarity.
出处
《食品工业科技》
CAS
CSCD
北大核心
2002年第12期16-18,15,共4页
Science and Technology of Food Industry
关键词
性质
丁二酸酐
改性淀粉
淀粉糊
succinc anhydride
modified starch
starch paste
