作　　者： ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品工业科技》 2010年第6期65-67,71,共4页

摘　　要： 以商品糖酯P1570为对照,运用快速黏度分析仪(RVA)探讨麦芽糖单酯结构和浓度对淀粉糊化和老化性能的影响。结果表明,淀粉悬浮液中添加麦芽糖单酯后,淀粉悬浮液的糊化温度显著升高(P<0.05),峰值黏度时间延长,即麦芽糖单酯可提高淀粉糊的热稳定性。麦芽糖单酯浓度为0.09%(w/w)时,麦芽糖单酯-淀粉复合物的稳定性最高。长链脂肪酸麦芽糖单酯可更有效地延缓淀粉糊的老化。 Rapid viscosity analyzer （RVA） was used to determine the effect of maltose monoesters on pasting and aging properties of starch, while P1570 was chose as control. The results indicated that maltose monoesters obviously increased pasting temperature （ p 〈 0.05） and prolonged peak viscosity time, so maltose monoesters could enhance the starch past hot stability.Maltose monoesters at 0.09% bulk concentration could improve the hot stability of starch suspension and prolong the starch paste aging during storage.Anti-aging property of maltose monoesters increased with the fatty acid chain length increasing.

关 键 词： 麦芽糖单酯 淀粉 糊化特性 老化特性

领　　域： [轻工技术与工程] [轻工技术与工程]