甘薯淀粉磷酸单酯在蛋糕中的应用

本文对甘薯淀粉磷酸单酯的特性进行了研究。研究结果表明：甘薯淀粉经酯化后，粘度、持水性、持气泡性和糊的透明度都增大，糊化温度降低，冻融稳定性明显增强。将甘薯淀粉磷酸单酯应用于蛋糕生产中，可明显地改善蛋糕的品质。     

甘薯淀粉磷酸单酯的性能及对蛋糕品质影响的研究

对甘薯淀粉磷酸单酯的特性研究表明：甘薯淀粉经酯化后，粘度、持水性、持气泡性和糊的透明度都增大，糊化温度降低，冻融稳定性明显增强。将甘薯淀粉磷酸单酯应用于蛋糕生产中，可明显地改善蛋糕的品质。     

由不同小麦淀粉制备的小麦淀粉磷酸单酯的性能及应用

研究了小麦淀粉、小麦A淀粉、小麦B淀粉及其淀粉磷酸单酯的性能,并探索了其在蛋糕中的应用。     

三聚磷酸钠制备小麦淀粉磷酸酯的研究

依据磷酸化试剂能将小麦淀粉酯化成淀粉磷酸单酯和双酯的原理，采用化学实验方法研究不同反应因素对淀粉磷酸单酯和双酯交联度的影响，并通过正交实验结果分析选取最佳反应备件：     

三聚磷酸钠制备小麦淀粉磷酸酯的研究

依据磷酸化试剂能将小麦淀粉酯化成淀粉磷酸单酯和双酯的原理，采用化学实验方法研究不同反应因素对淀粉磷酸单酯和双酯交联度的影响。并通过正交实验结果分析选取最佳反应条件。     

大米淀粉磷酸单酯粘度特性的研究

以大米淀粉为原料生产淀粉磷酸单酯。采用正交试验法系统地研究了磷酸盐用量、反应温度和反应时间对淀粉磷酸单酯的绝对粘度、热稳定性、冻—融稳定性等性能的影响，优选出了用于食品工业的不同淀粉磷酸单酯的制备方法。     

三偏磷酸钠制备小麦淀粉磷酸酯研究

依据磷酸化试剂能将小麦淀粉酯化成淀粉磷酸单酯和双酯的原理，采用化学实验方法研究不同反应因素对淀粉磷酸单酯和双酯交联度的影响。并通过正交实验结果分析选取最佳反应条件。     

三偏磷酸钠制备小麦淀粉磷酸酯研究

依据磷酸化试剂能将小麦淀粉酯化成淀粉磷酸单酯和双酯的原理，采用化学试验方法研究不同反应因素对淀粉磷酸单酯和双酯交联度的影响。并通过正交试验结果分析选取最佳反应条件，即：pH值9．5，反应温度40℃，磷酸化试剂用量0．04％，反应时间3h。     

三偏磷酸钠制备玉米淀粉磷酸酯研究

依据磷酸化试剂能将玉米淀粉酯化成淀粉磷酸单酯和双酯的原理，采用化学实验方法研究不同反应因素对淀粉磷酸单酯和双酯交联度的影响。并通过正交实验结果分析选取最佳反应条件。     

三偏磷酸钠制备小麦淀粉磷酸酯研究

依据磷酸化试剂能将小麦淀粉酯化成淀粉磷酸单酯和双酯的原理 ,采用化学试验方法研究不同反应因素对淀粉磷酸单酯和双酯交联度的影响。并通过正交试验结果分析选取最佳反应条件 ,即 :pH值 9 5 ,反应温度 4 0℃ ,磷酸化试剂用量 0 0 4 % ,反应时间 3h。     

Effects of Granule Sizes on Physicochemical Properties of Cross‐linked and Acetylated Wheat Starches

Large and small wheat starch granules were used for cross‐linking and acetylation to determine effects of granule sizes on physicochemical properties of the modified starches. The native and cross‐linked starches from the small granules showed higher phosphorus contents than did those from the large granules. However, the level of phosphate substituents in the modified starches was not significantly different between the large and small granules under the same conditions. In contrast, the large granules had a higher reactivity with acetic anhydride than did the small granules. The phosphate group cross‐linked starch (CS), acetylated starch (AS) and acetylated cross‐linked starch (ACS) from the large granules had lower gelatinization temperatures and higher enthalpies than those from the small granules. The paste viscosities of the CSs from the large granules decreased rapidly, whereas those of the AS or ACS increased significantly as compared with those from the small granules. The pastes of cross‐linked starches from the small granules were more stable than those from the large granules, whereas the pastes of AS and ACS from the large and small granules had similar resistance to freeze‐thaw treatment. Scanning electron microscopy (SEM) also showed that the small granules were less damaged after modification than the large ones. Thus, the different granule sizes resulted in different physicochemical properties of starch after modification.     

玉米淀粉与玉米变性淀粉性质比较研究

测定了玉米淀粉、羟丙基淀粉、羧甲基淀粉、淀粉磷酸酯的冻融稳定性、透光率、膨胀度、粘度、糊化特性等主要物理性质并进行了比较。试验结果表明：变性淀粉与玉米淀粉的性质不同，由于变性淀粉引进了羟丙基、羧甲基、磷酸基团等亲水性基团，使淀粉极性增强，亲水能力增大，使其都具有较强的冻融稳定性、抗凝沉性，较高的膨胀度、透明度，因此变性淀粉具有更广阔的应用性。     

木薯淀粉与木薯变性淀粉鱼糜加工性质的比较

摘要：本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响,并测定了二种木薯醋酸酯交联淀粉、二种木薯磷酸酯交联淀粉以及木薯淀粉和鱼糜加工相关的冻融稳定性、透光率、溶解性、膨润度和凝沉性等特性。并将木薯淀粉和四种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明：木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、溶解性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。     

交联酯化甘薯淀粉特性研究

采用示差扫描量热仪(DSC)、扫描电子显微镜(SEM)和X-射线衍射仪(X-ray)研究了交联酯化甘薯淀粉的特性,结果表明,甘薯淀粉经过不同的交联酯化作用后,其糊化特性、颗粒形态外观特征和X-衍射图谱等发生明显的变化,并对其变化机理进行了分析。     

Morphological,thermal, rheological and noodle‐making properties of potato and corn starch

A comparison between the morphological, thermal, rheological and noodle‐making properties of corn starch and potato starches separated from five different potato cultivars was made. The granule size and shape of all starches differed significantly. Potato starch granules were comparatively larger than corn starch granules, while the transition temperatures were found to be higher for corn starch. Consistency coefficients and flow behaviour indices measured by back extrusion were higher for potato starches than for corn starch. Stickiness of cooked starch pastes was observed to depend upon their consistency coefficient. The gels made from all potato starches showed higher gel strength than those from corn starch. The gel strength of starches from both corn and potato increased during refrigerated storage. The amylose content, swelling power, solubility and light transmittance values of potato starches were significantly higher than those of corn starch. Noodles made from potato starches had higher cooked weight and cooking loss than corn starch noodles. Texture profile analysis revealed that potato starch noodles also had higher hardness and cohesiveness than corn starch noodles. Hardness of cooked noodles from all starches increased and cohesiveness decreased during storage. Noodles made from starches of higher viscosity exhibited higher hardness and cohesiveness. Textural differences among cooked starch noodles appeared to be associated with morphological, thermal and rheological properties of corn starch and potato starches. © 2002 Society of Chemical Industry     

凉粉草胶与不同淀粉混合体系糊化和质构性质的研究

凉粉草胶(MBG)与淀粉作用可以形成凝胶。为比较不同淀粉与MBG混合体系糊化和凝胶性质的差异,选取玉米等八种常见淀粉,利用Brabender糊化仪、质构仪、对MBG与不同淀粉混合体系的糊化和质构性质进行了研究。结果发现,MBG对谷类淀粉(大米、小麦、玉米)和豆类淀粉(绿豆、豌豆)的糊化性质的影响都比较显著,对薯类淀粉(木薯、马铃薯、甘薯)的不显著,但MBG与薯类淀粉混合体系的黏度远高于MBG与豆类和谷类淀粉的;MBG与大米淀粉形成的凝胶硬度最大,与马铃薯淀粉形成的凝胶硬度次之,与豌豆淀粉形成的凝胶硬度最小。淀粉与MBG之间相互作用的强弱可以从Brabender糊化曲线上的特征点值E-D来比较。     

变性淀粉对非发酵面团冻融品质的影响

为了探究变性淀粉对非发酵面团冻融品质的影响,本研究比较了在添加马铃薯羟丙基二淀粉磷酸酯、木薯醋酸酯淀粉、木薯羟丙基淀粉与马铃薯醋酸酯淀粉后非发酵面团冻融品质的变化。结果表明：变性淀粉未能有效控制冻融面团的失水率,但冻融面团深层结合水相对含量均有所增加,凝胶能力下降,且不受变性淀粉添加量与种类的影响。冻融面团剪切力均随着变性淀粉添加量增加呈现“下降-上升”的趋势,且均低于对照组。变性淀粉添加量较少时基本能较好地改善熟面坯的质构特性,高添加量反而不利于熟面坯的质构特性。添加木薯醋酸酯淀粉不利于面团流变性的改善,而其余3 种变性淀粉在添加量较低（＜5%）时,有利于改善面团的流变特性。因此,变性淀粉在添加量较少时对非发酵面团冻融品质有一定的改良作用。     

Starch Granule Size Strongly Determines Starch Noodle Processing and Noodle Quality

Chemical compositions, physical properties, and suitability for starch noodle making of different granule size fractions from potato and sweet potato starches were studied. The ash content, amylose content, phosphorus content, gel firmness, and freeze‐thaw stability of small‐size granule fractions(< 20 μm) were significantly different from those of the large‐size granule fractions. The processibility and the qualities evaluated by objective and subjective methods of both dried and cooked starch noodles made from small‐size granule fractions were significantly better than those made from their initial starch preparations and much better than those made from the large‐size granule fractions.     

羟丙基——磷酸单酯复合变性淀粉的制备及特性研究

主要研究了制备羟丙基-磷酸单酯复合变性玉米淀粉的最佳工艺条件，并测试了其主要特性。试验结果表明，羟丙基-磷酸单酯复合变性淀粉既克服了单一变性淀粉的弱点，又保留了其优点。其淀粉糊的特性有了明显改善，尤其是淀粉糊的透明度、冻融稳定性、蔗糖溶液的影响以及对蛋白发泡体系的影响等方面有了较为显著的改观。     

两种大米淀粉及其磷酸酯淀粉理化特性的比较研究

对比分析2种大米(籼米和粳米)的全粉、淀粉和取代度均为0.068的磷酸酯淀粉的理化特性.粳米的全粉、淀粉和磷酸酯淀粉的膨胀力分别为7.5,10.7,21.6 g/g,分别高于籼米的全粉、淀粉和磷酸酯淀粉的膨胀力(5.8,8.9,17.4 g/g).2种大米淀粉经磷酸酯化后透光率增高,相应淀粉的透光率次之,全粉的透光率最低,籼米的全粉、淀粉和磷酸酯淀粉的透光率分别低于粳米的全粉、淀粉和磷酸酯淀粉的透光率.经快速黏度分析仪测定的糊化特性结果表明,淀粉或变性淀粉膨胀力高,其峰值黏度和崩解值也高,此外,蛋白质含量和直链淀粉含量也极大的影响了淀粉的糊化特性.使用动态流变仪测定的流变特性表明,在相同的温度下,籼米的全粉、淀粉和变性淀粉的储能模量(G')分别比粳米的全粉、淀粉和变性淀粉的储能模量(G')高,对于相同的大米品种,全粉的储能模量(G')最高,变性淀粉的储能模量(G')最低.