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变性淀粉的种类及应用 总被引:1,自引:0,他引:1
变性淀粉是通过物理或化学方法使淀粉分子链被切断、重排或引入其他化学基团以改变其结构而获得的.经过变性的淀粉比原淀粉具有更优良的性能.根据变性方法,主要分为物理变性淀粉、化学变性淀粉、酶变性淀粉和天然变性淀粉. 相似文献
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1 变性淀粉的特性近年来,我国的淀粉业得到了较快的发展,变性淀粉从无到有,进入了初步开发阶段。但是我国变性淀粉的生产与国外先进水平相比,还有很大的差距。为了合理、充分地发展我国变性淀粉的生产,现将国外变性淀粉生产技术、性能与应用作一些简要介绍。 相似文献
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Sensory and rheological properties of transgenically and chemically modified starch ingredients as evaluated in a food product model 总被引:2,自引:0,他引:2
Starches derived from five genetically modified potato lines, two chemically modified potato starches and two native starches from potato and maize were subjected to physical and chemical analyses and their functionality evaluated in a milk-based food product model. The transgenic starches were specifically modified with respect to amylopectin chain length and phosphorous content by suppression of the starch branching enzyme and overexpression of glycogen branching enzyme. Transgenic starches with long amylopectin chains and high phosphorous content had increased gelatinisation temperatures, produced gels with a higher tendency to retrograde and a low freeze/thaw stability as compared to starches with shorter amylopectin chains and lower phosphorous content. The textural properties of the food product model prepared from genetically and chemically modified starches were characterised by sensory and rheological analyses. To clearly visualise the effects of the modifications, data was evaluated by radar plots and multiple regression analysis (chemometrics). Genetically modified potato starches with longer amylopectin chains and increased phosphorous content gave a more gelled and a shorter texture as compared to starches with shorter amylopectin chains and decreased phosphorous content. Acetylated and hydroxypropylated potato starches gave sticky and stringy textures. Correlations between rheology parameters and sensory parameters were found. The sensory parameter stringy/long could be predicted from the rheological data. 相似文献
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不同来源的淀粉制备淀粉磷酸单酯的性能及应用 总被引:4,自引:0,他引:4
本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能,着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响,结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。在蛋糕中的应用试验表明,在蛋糕中添加淀粉磷酸单酯可以增加比容并延长其货架寿命。 相似文献
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Je‐Hoon Ryu Byung‐Hoo Lee Dong‐Ho Seo Moo‐Yeol Baik Cheon‐Seok Park Ren Wang Sang‐Ho Yoo 《Starch - St?rke》2010,62(5):221-228
Recombinant amylosucrase (200 U/mL) from Neisseria polysaccharea was used to produce digestion‐resistant starch (RS) using 1–3% (w/v) corn starches and 0.1–0.5 M sucrose incubated at 35°C for 24 h. Characterization of the obtained enzyme‐modified starches was investigated. Results show that the yields of the enzyme‐modified starches were inversely proportional to the original amylose contents of corn starches. After enzymatic reaction, insoluble RS contents increased by 22.3 and 20.7% from 6.9% of waxy and 7.7% of normal corn starches, respectively, using 3.0% starch as acceptor and 0.3 M sucrose as donor, while amylomaize VII showed the lowest increase (8.5%) in RS content. The crystalline polymorph of these enzyme‐modified starches resulted in the B‐type immediately after enzymatic reaction. The enzyme‐modified starches displayed higher melting peak temperatures (85.6–100.6°C) compared to their native starch counterparts (70.1–78.4°C). After enzymatic reaction, pasting temperature increased in waxy (71.9 → 77.6°C) and normal corn starches (75.3 → 80.6°C), and the peak viscosity of waxy corn starches increased from 264 to 349 RVU, whereas that of normal corn starches decreased from 235 to 66 RVU. 相似文献
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The phase behavior of temperature‐responsive hydrophobically modified starches and the interaction between oxidized potato amylose and hydrophobically modified potato amylopectin have been investigated by rheology, turbidity measurements and differential scanning calorimetry. When oxidized amylose was mixed with hydrophobically modified amylopectin, a viscosity peak was observed, indicative of a guest‐host interaction between the oxidized amylose and the hydrophobically modified amylopectin. A series of oxidized and hydrophobically modified potato starches were investigated in the presence of an anionic and cationic surfactant. A coil‐helix transition of the investigated starches was observed in the presence of surfactant, with the exception of a cationic surfactant combined with a hydrophobically modified zwitterionic starch of high positive net charge. The destabilizing mechanism (the phase separation) of the hydrophobically modified starches was studied as well as the difference in stabilizing capacity between the investigated cationic and anionic surfactants. 相似文献
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开发马铃薯淀粉及变性淀粉市场前景广阔 总被引:2,自引:0,他引:2
<正> 我国是马铃薯生产大国,年产量达6,000万吨。改革开放以后,我国研究出马铃薯淀粉和变性淀粉的生产设备,同时从国外引进一些先进的技术与设备,大批量生产马铃薯变性淀粉,用于食品生产和纺织等工业领域中。一些专业经营马铃薯淀粉和变性淀粉的跨国公司,也已进入我国市场,为马铃薯的利用掀开新的一页。 相似文献
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Modification of granular corn starch with 4-alpha-glucanotransferase from Thermotoga maritima: effects on structural and physical properties 总被引:1,自引:0,他引:1
ABSTRACT: Corn starch was converted using α-1,4-glucanotransferase from Thermotoga maritima (TmαGT), a hyperthermophilic bacterium, without inducing gelatinization, and the structural changes and physical properties of the modified starches were investigated. Enzyme modification was induced at 65 °C for 8, 16, or 24 h, and the morphology of the modified starches was observed with light and scanning electron microscopy. Granule integrity was mostly maintained after enzyme treatment, although some granules were partially fragmented as evidenced by enlarged surface pores and some cracks. The modified starches had lower apparent amylose levels than raw starch. The molecular weights of amylose and amylopectin molecules in the treated starches were lower than those of raw starch, and the amount of branched molecules, which had much lower molecular weights, also increased in the treated starches. The chain-length distribution of amylopectin showed an increased number of shorter branched chains. The modified starches showed a wider melting temperature range and a lower melting enthalpy than that of raw starch. The X-ray diffraction pattern of the modified starches showed typical A-type starch peaks, but the relative crystallinities were lower than that of raw starch. The solubility and paste clarity of the modified starches were much higher than those of raw starch. The modified starch gels maintained their rigidity over the whole frequency range tested and showed thermoreversibility between 4 and 75 °C. These results suggest that TmαGT can be used to produce granular corn starch, which contains amylose and amylopectin having lower molecular weights and a thermoreversible gelation property. 相似文献