摘要
研究了干热反应的温度、时间及共混物pH对木薯淀粉及黄原胶共混物的影响,对改性产物的交联度、淀粉糊粘度及透明度进行测定,用X-射线衍射仪(XRD)对淀粉结构进行分析。结果表明,干热处理能有效抑制淀粉糊化,降低透明度,证明木薯淀粉和黄原胶发生了交联反应,且淀粉与黄原胶在碱性条件下混合有利于交联反应的进行,交联程度随反应温度和时间的增加而增加。
Cassava starch and xanthan blend was dry heated at various temperature,time and pH. Crosslinked degree,viscosity and clarity of starch paste were investigated, structural change was investigated by X-ray diffraction（XRD）.Gelatinization was inhibited and paste clarity was decreased by dry heating treatment, these results implied that cassava starch and xanthan were crosslinked.Alkalinity facilitated crosslinking reaction, and the crosslinked degree was higher when reaction temperature and time were increased.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第7期75-78,共4页
Science and Technology of Food Industry
基金
国家高技术研究发展计划资助课题(2007AA10Z309)
省部产学研结合项目资助课题(2009B090300274)
关键词
干热
木薯淀粉
黄原胶
糊性质
dry heating
cassava starch
xanthan
paste property
作者简介
作者简介：王凯（1985-），女，在读硕士研究生，研究方向：淀粉改性及碳水化合物功能材料。
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