| 交联羟丙基木薯淀粉性质研究 |
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| 引用本文： | 邹建,刘亚伟,郑岩. 交联羟丙基木薯淀粉性质研究[J]. 食品科学, 2006, 27(9): 79-83 |
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| 作者姓名： | 邹建 刘亚伟 郑岩 |
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| 作者单位： | 河南商业高等专科学校； 河南工业大学；广西大学 |
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| 摘 要： | 本实验以木薯淀粉为原料,分别以环氧丙烷为醚化剂、三偏磷酸钠为交联剂制备了不同取代度和交联度的交联羟丙基木薯淀粉,并对其透明度、冻融稳定性、抗酸性、高温稳定性及流变学特性进行了分析,同时对其加入面条后对面条特性的影响进行了研究,结果显示糊液的透明度、冻融稳定性、抗酸性、耐高温性及耐剪切性方面都有显著的提高,加入面条后对面条的最佳烹煮时间和烹煮损失方面有较大改善。
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| 关 键 词： | 木薯淀粉 交联羟丙基淀粉 面条 |
| 文章编号： | 1002-6630（2006）09-0079-05 |
| 收稿时间： | 2005-07-29 |
| 修稿时间： | 2005-07-29 |
Study on the Properties of Cross-linked Hydroxypropylated Tapioca Starch |
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| ZOU Jian,LIU Ya-wei,ZHENG Yan. Study on the Properties of Cross-linked Hydroxypropylated Tapioca Starch[J]. Food Science, 2006, 27(9): 79-83 |
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| Authors: | ZOU Jian LIU Ya-wei ZHENG Yan |
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| Affiliation: | 1.Henan Business College, Zhengzhou 450045, China;2.Henan University of Technology, Zhengzhou 450052, China;3.Guangxi University, Nanning 530004, China |
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| Abstract: | In this study the cross-linked hydroxypropylated starch was synthesized from tapioca starch through the reaction of starch with propylene oxide and sodium trimetaphosphate (STMP). The transparency, freeze-thaw stability, anti-acid capability, high temperature-stability, and rheology characteristics were investigated. The effects of the cross-linkedhydroxypropylated tapioca starch to noodle was also studied. The results showed that the transparency, freeze-thaw stability, anti-acid capability, high temperature-stability and rheology characteristics are distinctly improved. The optimum cooking-time and cooking-loss of noodle after the addition of modified starch distinctly reduce. |
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| Keywords: | tapioca starch cross-linked hydroxypropylated starch noodle |
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