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| 干热变性淀粉可食用膜的研究 | |
| 引用本文： | 黄正虹,李胡,钟芳,罗昌荣. 干热变性淀粉可食用膜的研究[J]. 食品与机械, 2008, 0(6) |
| 作者姓名： | 黄正虹 李胡 钟芳 罗昌荣 |
| 作者单位： | 1. 贵州中烟工业公司技术中心,贵州,贵阳,550003 2. 江南大学食品学院,食品科学与技术国家重点实验室,江苏,无锡,214122 3. 上海华宝孔雀香精香料有限公司,上海,201821 |
| 基金项目： | 国家高技术研究发展计划863计划项目 ， 江苏省自然科学基金 |
| 摘 要： | 研究不同淀粉和不同类型的离子胶混合物干热变性产物的糊化特性的变化，并以千热变性淀粉为主要原料进行可食用膜的制备。结果表明：淀粉在1％离子胶存在的条件下，130℃处理4h后，淀粉糊化的起始温度都有所降低，达到峰黏度比原淀粉要推迟，产生了抑制颗粒膨胀的效果；千热变性的玉米淀粉膜的抗拉强度最大，黄原胶存在下的玉米淀粉，其抗拉强度和延伸率均优于其它淀粉；CMC存在下的干热变性淀粉膜的透氧、透水系数最低，具有最优良的阻水、阻氧性能。 |
| 关 键 词： | 可食用膜 淀粉 干热变性 糊化特性 |
Study on modified starch edible film with dry heat treatment |
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| HUANG Zheng-hong,LI Yue,ZHONG Fang,LUO Chang-rong. Study on modified starch edible film with dry heat treatment[J]. Food and Machinery, 2008, 0(6) | |
| Authors: | HUANG Zheng-hong LI Yue ZHONG Fang LUO Chang-rong |
| Affiliation: | 1.Technical Center of China National Tobacco Guizhou Industrial Corporation;Guiyang;Guizhou 550003;China;2.School of Food Science and Technology;Jiangnan University;State Key Laboratory of Food Science and Technology;Wuxi;Jiangsu 214122;3.Shanghai H & K Flavors & Fragrances Co.;Ltd;Shanghai;201821;China |
| Abstract: | The pasting properties of different starches dry heated with different ionic gums were studied,and the modified starches were used as the main material to prepare edible films.It indicated that heat treatment with 1% ionic gums decreased the pasting onset temperature,and postponed the peak time of all the starches,which was the effect of restrict to the swell of starch granules by dry heating.The edible film made from modified corn starch with Xanthan had the highest value of the tensile strength and elonga... |
| Keywords: | Edible film Starch Dry heating Pasting properties |
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