| 马铃薯麦芽糊精的组分分析与性能研究 |
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| 引用本文： | 赵娅,顾正彪. 马铃薯麦芽糊精的组分分析与性能研究[J]. 食品与发酵工业, 2007, 33(10): 66-71 |
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| 作者姓名： | 赵娅 顾正彪 |
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| 作者单位： | 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 |
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| 摘 要： | 高效液相色谱(HPLC)与凝胶过滤色谱(GPC)相结合,测定不同DE值的马铃薯麦芽糊精的糖分组成、分子质量分布和分支化度。同时运用差示扫描量热仪(DSC)和粘度快速分析仪(RVA),研究了不同DE值的马铃薯麦芽糊精溶液在老化程度及表观粘度性质方面的异同,为指导具有不同性质麦芽糊精的生产与应用提供理论分析依据。
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| 关 键 词： | 马铃薯 麦芽糊精 组份 性能 |
| 收稿时间： | 2007-09-05 |
| 修稿时间： | 2007-09-24 |
Research on Composition and Performance of Maltodextrin Produced from Potato Starch |
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| Zhao Ya,Gu Zhengbiao. Research on Composition and Performance of Maltodextrin Produced from Potato Starch[J]. Food and Fermentation Industries, 2007, 33(10): 66-71 |
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| Authors: | Zhao Ya Gu Zhengbiao |
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| Abstract: | The maltose content,molecular weight distribution and the degree of molecular linearization of five kinds of maltodextrins with the different dextrose equivalent(DE)were investigated by using High Per- formance Liquid Chromatography(HPLC)and Gel Permeation Chromatography(GPC).It was also concluded that the property of retrogration and viscosity of the maltodextrins with the different DE value were signifi- cantly different using Differential Scanning Calorimetry(DSC)and Rapid Viscosity Analyzer(RVA).The study could give a reference to control maltodextrin quality in production and its application in food. |
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| Keywords: | potato starch maltodextrin component property |
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