摘要
为了促进泽泻淀粉的利用,本试验研究了泽泻辛烯基琥珀酸淀粉酯的制备、性质和酶解对淀粉酯性质的影响。结果表明:(1)在相同制备条件下,泽泻辛烯基琥珀酸淀粉酯的取代度和反应效率都高于马铃薯和玉米淀粉酯。(2)泽泻淀粉酯化后,颗粒表面有腐蚀现象。(3)随取代度增加,淀粉酯的糊化温度降低,峰值粘度增加。(4)水解率(DE%)增加,酶解淀粉酯的糊化温度降低,糊的峰值粘度与回升值下降,乳化稳定性能增强。
The preparation and properties of modified Rhizoma Alismatis starch by octenyl succinic anhydride （OSA-starch） were studied in order to promote the utilization Rh/zoma Alismatis starch. The results showed that the surface of OSA-starch granules had minor corrosion and the enzymolysised OSA-starch granule surface appeared remarkable conosion phenomenon. The degree of the substitute and reaction efficiency of Rhizoma Alismatis OSA-starch were higher than those of potato and corn starch under the same reaction conditions. RVA viscosity profiles of Rhizoma Alismatis OSA-starch showed that the gelatinization texture was lowered and the peak viscosity was increased with the degree of substitute increased. When the Dextrose Equivalent （DE%） increased, the gelatinization temperature of the RVA viscosity of enzymolysised Rhizoma Alismatis OSA-starch raised first, and then decreased gradually; and the peak viscosity and set-back value of he starch decreased.
出处
《现代食品科技》
EI
CAS
2009年第10期1200-1203,1134,共5页
Modern Food Science and Technology
关键词
泽泻淀粉
辛烯基琥珀酸淀粉酯
酶解辛烯基琥珀酸淀粉酯
性质
Rhizoma Alismatis starch
Octenyl Succinic Anhydride modified starch （OSA-starch）
enzymatic hydrolyzed starch sodium octenyl succinate
properties
作者简介
刘丹（1981-），女，四川崇州人，硕士研究生，助教，主要研究方向为功能性食品
