双变性淀粉制备及其在食品工业中应用

不同淀粉具有不同性能,大部分情况下原淀粉溶液不太稳定,对各类淀粉进行变性反应可 得到所需特性,从而满足生产要求,有时甚至需要双变性才能满足特殊要求;该文介绍双变性淀粉 制备及其在食品工业中应用。     

变性淀粉特性及其在食品工业中应用

该文介绍变性淀粉分类、应用特性和几种常用变性淀粉在食品工业中应用,并指出变性淀粉发展方向。     

淀粉糊化特征及其在变性淀粉生产中的应用

保证变性淀粉的质量稳定是生产者与使用者共同关心的问题。本文论述了原淀粉及经酸化、氧化、酯化、阳离子化、交联改性之后的糊化特征，并结合生产实际着重阐述了淀粉糊化粘度在生产中的应用，提出了变性淀粉产品质量控制的有效方法。     

变性淀粉在食品工业中的应用

介绍了变性淀粉在食品工业诸如面制品、焙烤食品、甜品、冷冻食品、冷饮、调味品、馅料和糖果中的应用。     

变性淀粉在工业废水处理中的应用

淀粉来源丰富,并且具有环保和可再生性,是一种廉价的有机原料。淀粉及其衍生物已广泛应用于国民经济的众多领域。用改性淀粉絮凝沉降法来处理废水一种既经济又简便的方法,其操作简便易行,效果好,设备费用低,可间歇或连续运行。能用作絮凝剂的改性淀粉包括：淀粉磷酸酯,淀粉黄原酸酯,羧甲基淀粉,阳离子淀粉,接枝淀粉等。     

变性淀粉在速冻食品中的应用

随着人们生活节奏的加决,生活水平的提高和饮食结构的变化,人们对食品的需求有了明显的变化。减轻家务劳动,日常食用些既美味又营养的食品。在讲究高效的今天,已成为普遍现象。进入90年代速冻食品的消费出现了新的热点,一些传统的食品的行列,如:速冻汤圆、速冻包子、速冻春卷等备受青眯。速冻食品一般需要经过预冷、冷冻、冷藏和使用     

Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions

In this paper we study the interaction between starch which has been hydrophobically modified, with octenyl succinic anhydride (OSA), and α-β-livetin, which is the water soluble fraction of egg yolk. The modification of the starch renders it surface active and also incorporates a carboxyl group to the starch, which can be negatively charged. The interaction was studied both in solution and emulsions, and at different pH (4.0–8.0). Solutions with different ratios between starch and protein was mixed and studied with turbidity measurements over time. Emulsions were formed with α-β-livetin after which the OSA-starch was added. The emulsions were separated by centrifugation and the surface load of α-β-livetin and OSA-starch was determined through serum depletion. Furthermore, the impact of the observed interaction on emulsion stability was investigated. The results show a strong interaction between the two biomacromolecules in solution at pH 4.0. In the emulsions the adsorption of starch onto livetin was highest at pH 4.5 followed by pH 6.0, while low at pH 4.0 and 8.0. The low adsorption of OSA-starch at pH 4.0, despite the strong interaction in solution, can be explained by complex formation immediately in solution. Less starch would, thus, be able to reach the interface and adsorb. Some differences in the stability of an emulsion only containing α-β-livetin, and an emulsion with both α-β-livetin and OSA-starch could be observed. However, the differences were not statistically significant.     

Effects of enzymatically modified starch on the encapsulation efficiency and stability of water-in-oil-in-water emulsions

The present study was performed to investigate the possibility of using 4-α-glucanotransferase (4αGTase)-treated starch in W/O/W emulsions to increase their encapsulation efficiency (EE) and stability. Emulsions were prepared using soybean oil, polyglycerol polyricinoleate (PGPR), 4αGTase-treated starch and Tween 20. The mean diameter of W/O/W droplets ranged from 4 to 10 μm depending on the sonication time. When the dye was loaded in the internal water phase, the emulsion prepared by sonication for 1 and 2 min showed a high EE of the dye (>90%). The W/O/W emulsion prepared by sonication for 3 min showed an EE of <90%, but this EE was improved by adding 4αGTase-treated starch to the internal water phase. 4αGTase-treated starch was added to the internal water phase of W/O/W emulsions prepared with a low concentration of PGPR, and the PGPR concentration required to maintain an EE >90% was reduced. W/O/W emulsions containing 4αGTase-treated starch also showed better stability against heating and shearing stresses. These results indicated that 4αGTase-treated starch could be used in the preparation of W/O/W emulsions, which would allow the formulation of W/O/W emulsions with a reduced surfactant concentration.     

变性淀粉在辣椒沙司中的应用研究

探讨了不同变性淀粉在辣椒沙司中的应用效果,结果表明,交联酯化淀粉与CMC复配后添加于辣椒沙司中,可使产品具有良好的组织状态,口感细腻、色泽鲜艳,储存稳定性好。     

玉米变性淀粉在造纸中的应用

介绍了常用玉米变性淀粉的生产与在造纸工业中的应用情况,以阳离子淀粉为例分析了不同取代度及不同添加量在纸张中的使用效果。     

筛选离子液体制备醋酸酯淀粉的研究

对玉米淀粉在三种离子液体中的溶解性进行了比较分析,其中离子液体氯化-1-烯丙基-3-甲基咪唑盐可以有效地溶解玉米淀粉.以氯化-1-烯丙基-3-甲基咪唑盐为均相反应介质,在无外加催化剂的存在下一步合成了取代度范围较宽的淀粉醋酸酯.考察了反应时间和酰化试剂用量对酰化程度的影响,并对醋酸酯淀粉的结构进行了表征.     

改性淀粉在灌肠制品中的应用效果研究

将玉米改性淀粉与玉米普通淀粉在灌肠制品中的应用效果进行了比较,结果表明,添加了改性淀粉的产品在弹性、滋味和气味、组织状态及贮藏性方面明显优于玉米普通淀粉,并具有较高的成品率和经济效益。     

变性淀粉在番茄沙司中的应用

将食用级蜡质酯化淀粉、蜡质交联酯化淀粉、蜡质原淀粉及 CMC-Na、黄原胶作为增稠剂添加于番茄沙司中，经过感官评定和理化分析结果表明：蜡质交联酯化淀粉、黄原胶和 CMC-Na 复配且用量分别为3%、0.10%、0.20%应用效果最佳。     

变性淀粉在红肠中的应用研究

添加变性淀粉制作的红肠可以降低水分活度和pH值,减少菌落总数和大肠菌群数,有利于贮藏.变性淀粉红肠的水分含量较大,能够显著增加红肠的出品率,总收益大大高于普通肠.变性淀粉红肠结构致密,富有弹性,组织细腻、柔嫩,口感好.冻融稳定性好,不回生.变性淀粉红肠的保质期在常温和低温下均比普通肠长4～10 d,延长了货架期,有利于哈红肠的运输和贮藏.