| 不同来源的淀粉制备淀粉磷酸单酯的性能及应用 |
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| 引用本文： | 张燕萍,汪振炯.不同来源的淀粉制备淀粉磷酸单酯的性能及应用[J].中国粮油学报,2003,18(6):59-61,65. |
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| 作者姓名： | 张燕萍 汪振炯 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 本文比较了马铃薯淀粉、蜡质玉米淀粉、木薯淀粉、小麦淀粉及经磷酸化后产品的物理性能，着重研究了其粘度及糖、盐对其粘度的影响并比较了磷酸化对糊的透明度、冻融稳定性及其对发泡体系的影响，结果表明不同淀粉制得的淀粉磷酸单酯的性能有很大差别。在蛋糕中的应用试验表明，在蛋糕中添加淀粉磷酸单酯可以增加比容并延长其货架寿命。
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| 关 键 词： | 淀粉磷酸单酯 制备 马铃薯淀粉 蜡质玉米淀粉 木薯淀粉 粘度 蛋糕 变性淀粉 |
The Properties of the Mono-starch Phosphate Made from Different Starches and their Application |
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| Zhang Yanping,Wang Zhenjiong.The Properties of the Mono-starch Phosphate Made from Different Starches and their Application[J].Journal of the Chinese Cereals and Oils Association,2003,18(6):59-61,65. |
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| Authors: | Zhang Yanping Wang Zhenjiong |
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| Abstract: | The properties of mono-starch phosphate made from potato starch,waxy corn starch,tapioca starch,and wheat starch were studied.The effects of different mono-starch phosphate, sugar and salt on the properties of those starches were investigated.The stability of the modified starch during freezing-thawing and the effect of those modified starches on foam system were also studied. The result showed that there was a large difference in those mono-starch phosphate samples made from different starches. The application of those modified starches demonstrated that adding those starches would increase the cake volume and extend shelf life. |
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| Keywords: | mono-starch phosphate potato starch waxy corn starch tapioca starch wheat starch cake |
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