| 辛烯基琥珀酸淀粉酯的糊化性质研究 |
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| 引用本文： | 孔令晓,崔波,王建国.辛烯基琥珀酸淀粉酯的糊化性质研究[J].西部粮油科技,2010,35(2):51-54. |
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| 作者姓名： | 孔令晓 崔波 王建国 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,济南,250353 |
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| 摘 要： | 通过合成不同取代度的辛烯基琥珀酸淀粉酯,研究不同淀粉糊产品的透明度、黏度、冻融稳定性和乳化性能。结果表明,氯化钠和柠檬酸显著降低淀粉糊的黏度和透明度,蔗糖则使黏度和透明度稍有增加。该淀粉糊具有剪切变稀现象,属于假塑性流体,黏度随着该淀粉酯取代度的增加而增加,冻融稳定性较低,在淀粉酯的质量分数为1.2%时,乳化性能较好。
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| 关 键 词： | 辛烯基琥珀酸淀粉酯 糊化性质 乳化性 |
Study on the Paste Properties of Starch Octenyl Succinate Anhydride |
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| KONG Ling-xiao,CUI Bo,WANG Jian-guo.Study on the Paste Properties of Starch Octenyl Succinate Anhydride[J].China Western Cereals & Oils Technology,2010,35(2):51-54. |
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| Authors: | KONG Ling-xiao CUI Bo WANG Jian-guo |
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| Affiliation: | KONG Ling-xiao,CUI Bo,WANG Jian-guo(1.School of Food , Bioengineering,Sh,ong Institute of Light Industry,Jinan 250353,P.R.China) |
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| Abstract: | Starch octenyl succinate anhydride(SOSA) with different degrees of substitution was synthesized.The clarity,viscosity,freeze-thaw stability and the emulsification of different products were studied.The results showed that the viscosity and clarity of OSA modified starch gel only slightly increased with presence of sucrose,however,the viscosity and clarity of OSA starch greatly decreased with presence of sodium chloride and citric acid.OSA starch gel is shear-thinning which should belong to Pseudoplastic Liq... |
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| Keywords: | starch octenyl succinate anhydride past properties the emulsification |
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