| 乙酰化对红薯淀粉性质的影响 |
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| 引用本文： | 张磊,熊柳,孙庆杰.乙酰化对红薯淀粉性质的影响[J].中国食品学报,2011,11(8). |
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| 作者姓名： | 张磊 熊柳 孙庆杰 |
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| 作者单位： | 青岛农业大学食品科学与工程学院 山东青岛266109 |
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| 摘 要： | 以红薯淀粉为原料,醋酸酐为乙酰化剂,制备低取代的乙酰化红薯淀粉.通过制备不同取代度乙酰化淀粉(DS 0.044～0.096),与红薯原淀粉进行比较,对乙酰化淀粉的透明度、凝沉性、溶解度、溶胀度、黏度和质构特性等进行深入研究.结果表明,与原淀粉相比,红薯淀粉经乙酰化作用后,凝沉性明显减弱,乙酰化红薯淀粉透明度、溶解度和溶胀度都随着取代度的增加而增加,且明显高于原淀粉.乙酰化红薯淀粉的糊化温度降低6～10℃,最终黏度和回生值显著降低,硬度显著降低.
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| 关 键 词： | 红薯淀粉 乙酰化 取代度 理化特性 |
Effect of Acetylation on the Properties of Sweet Potato Starch |
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| Zhang Lei,Xiong Liu,Sun Qingjie.Effect of Acetylation on the Properties of Sweet Potato Starch[J].Journal of Chinese Institute of Food Science and Technology,2011,11(8). |
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| Authors: | Zhang Lei Xiong Liu Sun Qingjie |
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| Affiliation: | Zhang Lei Xiong Liu Sun Qingjie* (College of Food Science & Engineering,Qingdao Agricultural University,Qingdao 266109,Shandong) |
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| Abstract: | The low-substituted acetylated sweet potato starches were prepared using sweet potato starch as raw material and acetic anhydride as the esterifying agent. Through the preparation of different degrees of substitution of acetylated sweet potato starches(DS = 0.044 - 0.096), compared with the sweet potato native starch, the properties of acetylation and native sweet potato starches were studies such as the transparency, retrogradation, solubility, swelling, viscosity and texture properties. The results showed... |
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| Keywords: | sweet potato starch acetylation substitution degree physicochemical properties |
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