| 小麦氧化-酯化淀粉的制备及其性质的研究 |
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| 引用本文： | 徐洋,黄立新,肖湘,赵璧秋.小麦氧化-酯化淀粉的制备及其性质的研究[J].现代食品科技,2011,27(5):540-543. |
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| 作者姓名： | 徐洋 黄立新 肖湘 赵璧秋 |
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| 作者单位： | 1. 华南理工大学轻工与食品学院,广东广州,510640
2. 广州市华侨糖厂,广东广州,510165 |
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| 基金项目： | 广州市精制糖与淀粉衍生物工程技术研究开发中心资助项目 |
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| 摘 要： | 以醋酸酐为酯化剂,对小麦氧化淀粉进行酯化,研究酯化程度与反应条件的关系,测定粘度性质和结构特征.研究表明,反应体系pH、醋酸酐用量和氧化淀粉氧化程度的影响比较大.淀粉经氧化-酯化复合变性后,颗粒受到了更大程度的破坏,存在明显的酯羰基;复合变性后的淀粉更易糊化,糊的粘度有所降低,稳定性更好.
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| 关 键 词： | 淀粉 醋酸酐 氧化 酯化 粘度 结构 |
Studies on the Preparation of Oxidized-Acetylated Wheat Starch and its Properties |
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| XU Yang,HUANG Li-xin,XIAO Xiang,ZHAO Bi-qiu.Studies on the Preparation of Oxidized-Acetylated Wheat Starch and its Properties[J].Modern Food Science & Technology,2011,27(5):540-543. |
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| Authors: | XU Yang HUANG Li-xin XIAO Xiang ZHAO Bi-qiu |
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| Affiliation: | 1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China)(2.Guangzhou HUAQIAO Sugar Factory,Guangzhou 510165,China) |
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| Abstract: | Oxidized wheat starch has been esterified with acetic anhydride as the esterifying agent.The effects of the reaction conditions on the esterification were studied,and the viscosity and structure characteristics of the modified wheat starch were measured.The results indicated that the effects of pH of reaction system,the amount of acetic anhydride and the oxidation degree of oxidized wheat starch on the esterification were particularly evident.The morphology of starch granules was damaged more deeply and ester carbonyl group was obviously founded in the starch molecule after compound modified.The compound modified starch was more easily to gelatinization and has lower viscosity and lower retrogradation of the paste. |
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| Keywords: | starch acetic anhydride oxidation esterification viscosity structure |
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