红芸豆淀粉及其变性淀粉性质比较

Comparative the Properties of Red Kidney Bean Starch and Its Modified Starch

以红芸豆为主要原料,采用碱提的方式对其进行淀粉提取,并用三偏磷酸钠对其进行交联改性,采用理化方法对两种淀粉的透明度、溶解度、膨胀力、冻融稳定性等性质进行测定。结果表明,经过三偏磷酸钠交联后,改性后的淀粉在透明度、膨润力、冻融稳定性等方面均有了一定的变化。

Red kidney beans were taken as raw materials and extracted by alkali extraction. It was modified by crosslinking with sodium trimetaphosphate. Physical and chemical methods were used to determine the properties of transparency, solubility and expansion force, freeze-thaw stability of the two kinds of starch. The results showed that the modified starch had some changes in the properties of transparency, swelling and freeze-thaw stability after the cross-linking with sodium triphosphate.