玉米粉丝耐煮增筋剂的研究

人们在崇尚天然玉米粉丝的同时,又期望它具有超越本身物性的耐煮性、弹韧性及口感。为同时满足上述要求,本文研究了一种新型无矾玉米粉丝耐煮增筋剂。      

玉米粉丝耐煮增筋剂的研究

人们在崇尚天然玉米粉丝的同时,又期望它具有超越本身物性的耐煮性、弹韧性及口感。为同时满足上述要求,本文研究了一种新型无矾玉米粉丝耐煮增筋剂。     

玉米粉丝耐煮增筋剂的研究

人们在崇尚天然玉米粉丝的同时,又期望它具有超越本身物性的耐煮性、弹韧性及口感;为同时满足上述要求,研究了一种新型无矾玉米粉丝耐煮增筋剂。     

新型玉米淀粉粉条增筋剂

新型玉米淀粉粉条增筋剂吴立根王岸娜张子武（河南省农科院加工所，郑州４５０００２）１前言随着农村经济的发展，粉条加工逐渐在农村形成了一种产业。粉条加工的原料来源较广，有豆类淀粉、薯类淀粉、谷类淀粉，以豆类淀粉、薯类淀粉为原料相对来说成本稍高。故不少地方...     

玉米淀粉磷酸酯在食品中的系列应用研究

本文主要介绍了玉米淀粉磷酸酯在粉丝耐煮剂、挂面和面粉增筋剂中的应用。     

探索提高玉米淀粉制粉丝的质量研究

粉丝是我国的传统食品,其特点是洁白光亮、透明、软硬适度、口感爽滑。它不但在国内市场上很畅销,而且在国际市场上也有影响,     

玉米淀粉制粉丝工艺和配方

本文叙述玉米淀粉制粉丝工艺、配方双的全过程,产品质量符合国家标准,为粉丝工业开创新途径。     

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。     

德氏乳杆菌ZL-513发酵玉米粉生产乳酸的研究

研究了德氏乳杆菌(Lactobacillus delbruckii)ZL—513以玉米粉为原料发酵生产乳酸的条件。比较了两种糖化方式,认为对发酵产酸影响不大。一次性添加5％碳酸钙,可使发酵液pH维持在产酸的最适范围4.8—5.0。玉米粉中添加0.5％麸皮、0.5％米糠,可提高乳酸产量。以12～18％的高浓度玉米粉为底物发醇72小时,乳酸钙产量分别为16.5～20％。底物浓度在16％以下时残糖均低于0.1％。经旋光性测定证明,发酵产物以D—型乳酸为主。     

德氏乳杆菌ZL-513发酵玉米粉生产乳酸的研究

研究了德氏乳杆菌(Lactobacillus delbruckii)ZL—513以玉米粉为原料发酵生产乳酸的条件。比较了两种糖化方式,认为对发酵产酸影响不大。一次性添加5％碳酸钙,可使发酵液pH维持在产酸的最适范围4.8—5.0。玉米粉中添加0.5％麸皮、0.5％米糠,可提高乳酸产量。以12～18％的高浓度玉米粉为底物发醇72小时,乳酸钙产量分别为16.5～20％。底物浓度在16％以下时残糖均低于0.1％。经旋光性测定证明,发酵产物以D—型乳酸为主。     

玉米粉丝耐煮配料的研究和应用

本试验采用三因素二次回归正交试验,确定了食盐、明矾、CMC－Na作为玉米粉丝耐煮成分的最佳配比。对不同取代度的淀粉磷酸酯在玉米粉丝中的作用也进行了研究,结果表明,取代度为0．690的淀粉磷酸酯效果最佳,且用量不超过4％。经实验室综合试验和在实际生产中进行试验最终确定了玉米粉丝耐煮配料组成为食盐、明矾、CMC－Na和淀粉磷酸酯,其最佳配比（按100g干淀粉）为0．50g,0.67g,0.20g和3.0g。     

玉米淀粉磷酸酯糊特性研究

以玉米淀粉为原料和三偏磷酸钠反应，并采用分光光度计、旋转粘度计等现代分析仪器，对生成的玉米淀粉磷酸酯的糊特性进行了较详细的研究，通过流变学分析，测得所得变性淀粉糊均为非牛顿流体。结果表明：交联度较高时，糊的透明度低，但冻融稳定性较好。     

玉米淀粉胶的改进

介绍了一种制作玉米淀粉胶粘剂的改良方法,并从理论上论证了该法的可行性。从实践上证明了该法的优越性。     

高直链玉米淀粉添加对挤压荞麦面条结构、蒸煮品质及消化特性的影响

制备挤压荞麦面条,研究不同添加量（10%、20%、25%、30%）的高直链玉米淀粉（m/m,基于全粉）对挤压荞麦面条结构、蒸煮品质及消化特性的影响。结果表明,随着高直链玉米淀粉添加量的增加,挤压面条直径减小,糊化度降低。X射线衍射结果表明添加高直链玉米淀粉后,面条除了V型结晶峰外还存在未完全糊化的直链淀粉的典型B型峰。热力学性质结果也表明直链淀粉发生部分糊化。添加高直链玉米淀粉后,面条色泽变浅变亮,最佳蒸煮时间缩短,蒸煮损失率由9.90%增加到12.43%。当高直链玉米淀粉添加量为25%时,面条开始出现断条。面条硬度由2 105.709 g显著增加至3 680.401 g,弹性由0.961降低至0.866。扫描电镜结果表明,随着高直链玉米淀粉添加量的增加,致密的面条结构逐渐出现裂纹,且面条截面有较多未完全糊化的淀粉颗粒。淀粉体外消化实验表明,随着高直链玉米淀粉添加量的增加,淀粉水解率逐渐下降,预计血糖指数减小,抗性淀粉含量增加。当高直链玉米淀粉添加量为30%时,挤压荞麦面条的预计血糖指数从74.28降至66.31,抗性淀粉含量从34.43%增加至47.86%。     

Effect of Extrusion Cooking on Molecular Parameters of Corn Starch

By using a systems analytical model (SAM) and a fuzzy logic control software (fuzzy CIM) extrusion experiments were designed, that enabled a differentiation of the influence of the thermal energy input, expressed by the product temperature (PT), and the influence of the specific mechanical energy input (SME) on the molecular structure of extruded starch. The chromatographic examination of the molecular changes in the starch clearly revealed the influence of the extrusion cooking conditions on molecular degradation. The molecular size of extruded starch, expressed as the weight average of the molecular weight (M̄ _w), decreased exponentially when SME increased. In the range of 110—180 °C, PT had no significant influence on M̄ _w so that the observed reduction of M̄ _w was primarily dependent on the increase in SME. By contrast, the polydispersity depended both on PT and SME. The influence of PT on the polydispersity was of minor significance up to 160 °C, increasing more steeply at higher temperatures. PT increase above 180 °C resulted in increasing reducing power of the extruded starch, whereas SME had almost no effect on reducing power. Only at a PT of more than 180 °C small amounts of short chain molecules with a degree of polymerisation (DP) smaller than 6 could be determined.     

Formation of Resistant Starch in Corn Starch and Estimation of its Content from Physicochemical Properties

The effect of autoclaving temperatures (100‐120°C) on yields of enzyme‐resistant starch (RS) from normal corn starch and the physicochemical properties of autoclaved‐cooled starches were studied. The RS content increased linearly with increasing autoclaving temperature (R² = 0.993) and the number of autoclaving‐cooling cycles at an autoclaving temperature of 120°C. The effect of the number of autoclaving‐cooling cycles was more pronounced than that of temperature. The swollen starch weight measured at 60°C slightly increased as the RS content increased, and then drastically decreased with the continous increase of the RS content (R² = ‐0.969). As the RS content increased, all parameters of Rapid Visco Analyser (RVA) viscosity except breakdown decreased. Log RVA peak viscosity showed a negative correlation with the RS content (R² = ‐0.986). The enthalpy in the differential scanning calorimetry (DSC) endotherm corresponding to the transitions of RS linearly increased as the RS content increased (R² = 0.988). The RS content of the heat‐treated starch estimated from the relationship between RS content and swollen starch weight at 60°C, log RVA peak viscosity or DSC enthalpy was in good agreement with that determined with the standard method.     

Thermal and Pasting Properties of Microwaved Corn Starch

Corn starch with 15–40% moisture was irradiated at 0.17 or 0.5 W/g for 1 h using the sophisticated Ethos 1600 microwave apparatus that accurately controls temperature and wattage. Temperature of irradiated starch was measured during microwaving. Thermal and pasting properties were studied on dehydrated starch after microwave irradiation. Temperature increases were greatest during the first 10 min for starch at all moisture contents at both microwave power levels. Starch irradiated at 0.17 W/g had a temperature below onset gelatinization temperature (T_o) after 1 h. Higher temperatures were observed for starch with higher moisture content and microwaved at 0.5 W/g. Compared to native starch, starch with 15–40% moisture had higher T_o (measured using differential scanning calorimetry) and with 35–40% moisture had higher peak gelatinization temperature and lower enthalpy change of gelatinization. All paste viscosity parameters measured by the Rapid Visco Analyser were reduced and pasting temperature was elevated for starch irradiated at 0.5 W/g compared to native starch.     

Aqueous Leaching of Derivatized Amylose from Hydroxypropylated Common Corn Starch Granules

Aqueous leaching of hydroxypropylated common corn starches at different times and temperatures was conducted. Results indicated that the greater the modification the easier it was for the amylose to leach out and that the preference for leaching of derivatized amylose decreased as MS of the whole starch increased.