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。

Comparison of surimi processing properties of tapioca starch with modified tapioca starch

The processing properties of surimi by tapioca starch and modified tapioca starch were studied, which included freeze-melt stability, light transmissivity, expansibility, viscosity and gelatinizeation properties. The results showed that the properties of modified starches were different from tapioca starch because modified starches had contained hydrophilic radical such as carboxymethyl and phosphoric groups which enhanced the polarity of starch and hydrophilic capabilities, resulted in the increase of freeze-melt stability, resistant sink stability, expansibility and transparence.