| 食用羟丙基淀粉的研究 |
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| 引用本文： | 姜雪珍,吴宽民,杨荣珍.食用羟丙基淀粉的研究[J].食品与生物技术学报,1986,5(4). |
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| 作者姓名： | 姜雪珍 吴宽民 杨荣珍 |
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| 作者单位： | 无锡轻工业学院化工系
(姜雪珍)，无锡轻工业学院粮油系
(吴宽民)，无锡轻工业学院化工系(杨荣珍) |
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| 摘 要： | 用化学方法对淀粉分子结构进行改造,使其部分脱水葡萄糖单位上的羟基与烷基化试剂反应生成羟丙基淀粉。经羟丙基醚化后的淀粉糊化温度明显降低,糊化速度大大加快,老化现象改善,凝胶较为透明清晰,在冷藏、冻融以及微酸性条件下,能保持凝胶的稳定性。参照F.C.C标准,羟丙基淀粉可供食用。动物毒理试验结果无异常。性能稳定。食用羟丙基淀粉可以代替或部分代替天然胶(果胶、阿拉伯胶等)。
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| 关 键 词： | 食品添加剂 淀粉/羟丙基淀粉 |
STUDY on FOOD HYDROXYL-PROPYL STARCH |
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| Jian Xuechen,Wu Kuanmin,Yang Yungchen.STUDY on FOOD HYDROXYL-PROPYL STARCH[J].Journal of Food Science and Biotechnology,1986,5(4). |
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| Authors: | Jian Xuechen Wu Kuanmin Yang Yungchen |
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| Affiliation: | Jian Xuechen; Wu Kuanmin; Yang Yungchen |
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| Abstract: | The structure of starch molecules modified chemically that part of dehydroglucide units' hydroxyl group react with alkylating agent and form hydroxylpropyl starch, Hydroxylpropyl ethers of starch have apparently lowered temperatures and much faster speed of gelatiniztion, impro ved retrogradiation, and the granules more clearly transparent, Its stability can be retained in refrigeration, thawing and under weak acid or acid environments.Food hydroxylpropyl starch in compliance with FCC regulations can be used in food. Its toxity found to be normal, also stable in characteristics. Hydroxylpropyl starch can be used to substitute or partly substitute expensive natural gums (pectin, acacia gum. etc.) |
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| Keywords: | food additives starch/hydroxylpropyl starch |
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