| 羟丙基和磷酸酯化对不同玉米杂交种淀粉糊化特性的影响 |
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| 引用本文： | 赵前程,李新华,张凯,杨晓丽,马力. 羟丙基和磷酸酯化对不同玉米杂交种淀粉糊化特性的影响[J]. 食品研究与开发, 2005, 26(4): 44-47 |
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| 作者姓名： | 赵前程 李新华 张凯 杨晓丽 马力 |
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| 作者单位： | 沈阳农业大学食品学院,沈阳,110161 |
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| 基金项目： | 本课题系辽宁省自然科学基金项目,课题编号：20032083 |
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| 摘 要： | 采用了实验室方法提取了高直链、糯性和普通玉米杂交种的淀粉，并分别进行了羟丙基化和磷酸酯化反应。采用快速粘度分析仪（RVA）和差示扫描量热仪（DSC）分别分析了淀粉的糊化和热力学性质。结果表明：羟丙基化和磷酸酯化反应都不同程度地降低了所有淀粉的热焓值和糊化温度，缩短了出峰时间，增加了峰值粘度。二者相比，羟丙基化更显著地降低了原淀粉的糊化温度和热焓值，缩短了出峰时间；而磷酸酯化则更明显地提高了原淀粉的峰值粘度和终粘度．
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| 关 键 词： | 羟丙基 磷酸酯化 玉米 杂交种植 淀粉糊化 |
| 收稿时间： | 2005-01-12 |
| 修稿时间： | 2005-01-12 |
INFLUENCE OF HYDROXYPROPYLATION AND ESTERIFICATION ON PASTING AND THERMAL PROPERTIES OF STARCHES FROM DIFFERENT CORN HYBRIDS |
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| Zhao Qiancheng,LI Xinhua,ZHANG Kai,Yang Xiaoli,MA Li. INFLUENCE OF HYDROXYPROPYLATION AND ESTERIFICATION ON PASTING AND THERMAL PROPERTIES OF STARCHES FROM DIFFERENT CORN HYBRIDS[J]. Food Research and Developent, 2005, 26(4): 44-47 |
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| Authors: | Zhao Qiancheng LI Xinhua ZHANG Kai Yang Xiaoli MA Li |
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| Abstract: | A laboratory-scale method normal corn hybrids. Hydroxypropylat was used to isolate starches from high amylose,waxy and ed starches and phosphate monoesters were prepared. RVA and DSC were adopted to analyze pasting and thermal properties respectively. Results showed that pasting temperature,enthalpy and peak time of all starches decreased, and peak viscosity of the three starches increased after hydroxypropylation and esterification. Hydroxypropylated starches exhibited lower pasting temperatures,enthalpy, higher peak viscosity and final viscosity. and shorter peak time;while esterifieation showed |
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| Keywords: | hydroxypropylation esterification pasting property thermal property |
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