作　　者： ;

机构地区： 嘉应学院化学与环境学院

出　　处： 《化学与生物工程》 2006年第4期50-52,共3页

摘　　要： 研究了香芋淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌能力。结果表明,与原淀粉相比,香芋淀粉磷酸酯更容易糊化、透明度高、沉降稳定性好、冻融稳定性和抗霉菌能力有所改善、糊粘度减小。随着取代度的增加,香芋淀粉磷酸酯的糊化变得容易,耐盐和耐糖能力提高、透明度先增后减、糊粘度则先减后增。取代度的变化对沉降性和抗霉菌能力影响不大。 The effects of substitution degree on paste viscosit＇y, clarity, freeze-thaw stability, retrogradation, gelatinization difficult or easy degree, salt tolerance, sucrose tolerance and anti-mycotic characteristics of colocasia esculenta schott starch phosphate ester were studied. The results showed that compared with the colocasia esculenta schott starch,the starch phosphate ester had properties of easier gelatinization, higher clarity, better retrogradation, freeze-thaw stability and anti-mycotic characteristics improved, and paste viscosity decreased. With substitution degree added,the colocasia esculenta schott starch phosphate ester was easier to gelatinize, the tolerance to salt and suL crose increased, the clarity first increased and then decreased, paste viscosity first decreased and then increased. The effects of substitution degree on retrogradation and anti-mycotic were less.

关 键 词： 香芋淀粉 淀粉磷酸酯 取代度 糊化特性

领　　域： [轻工技术与工程] [轻工技术与工程] [化学工程]