凝胶淀粉的理化特性研究

用凝胶淀粉中试产品进行理化特性分析:包括粘度测定、热糊与冷糊稳定性;不同pH值、糖、盐存在下淀粉粘度曲线与凝胶强度以及冻融稳定性;颗粒形貌、红外光谱和X-射线分析等。结果表明:本品是一种易分散于冷水,加热易糊化成均匀透明胶体液,其热、冷糊稳定性高;在低或高pH值范围内,用糖或不用糖,不用硬化用盐类均能胶凝。凝胶强度强,尤其耐酸性特好;冻融稳定性增强,保水性亦好;凝胶淀粉与天然淀粉颗粒形貌几乎没有差别,表明交联、水解反应只在淀粉颗粒的表面进行。晶体结构也未发生变化。

A Study on Physico-chemical Characteristics of Gelatin Starch

The physico-chemical characteristics of gelatin starch,a kind of factory testing product,were studied in this paper. Studies and analysis included the followings.the viscosity determination,the stability of hot paste and cool paste,the starch paste's viscosity curve and gel strength under different concentration of hydrogen ion, sugar and salt,the freezing stability,the grain shape,IR and X-ray analysis, etc. The results indicated that the product has many good properties. It disperses easily in cool-water; when heated up,it pastes easily and forms a well-distributed diaphaneity colloidal solution. The hot-paste has good stability and it can be gelatinized under a wide range of pH,with or without sugar and without salt. The gel intensity is strong,particularly under acidic conditions. The product has not only stronger freezing-thawing stability but also has good hold-water capacity. No any differences of the grain shape were found between natural and gelatin starch. It can be concluded that the cross and hydrolysis reaction only happened on the surface layer of the grain and nothing has changed on the crystal structure. ,