取代度对醋酸酯变性淀粉及新鲜湿面品质的影响

研究了不同取代度对醋酸酯变性淀粉理化特性包括淀粉糊化特性和淀粉糊透光率以及对新鲜湿面品质的影响。结果表明,引入乙酰基后,随着取代度的升高,糊化温度相应降低,产生峰值黏度所对应的时间也降低,淀粉糊透明度增加,加工成湿面的弹性明显提高,硬度、咀嚼度、内聚性以及回复性降低。

Influences of degree of substitution on denatured starch acetate and quality of wet noodle

The influences of different degree of substitution on physical and chemical characteristics of denatured starch acetate were studied,including starch gelatinization characteristic,transmittance of starch paste and the effect of different degree of substitution on the quality of wet noodle.The results show that,with the introduction of acetyl,as the degree of substitution rising,the gelatinization temperature reduces,the time which brings bout peak value viscosity shortens,transmittance of starch paste incre...