作　　者： ; ;

机构地区： 仲恺农业工程学院轻工食品学院

出　　处： 《食品研究与开发》 2010年第7期39-41,共3页

摘　　要： 以商品糖酯P1570为对照,运用差式扫描量热分析仪(DSC)探讨糖酯浓度和结构对淀粉糊化和老化性能的影响。结果表明,随着麦芽糖月桂酸单酯浓度的增大,淀粉悬浮液的峰值温度升高、焓变值(ΔH1)增大。为提高淀粉悬浮液的热稳定性,麦芽糖月桂酸单酯的合理浓度为0.09%(质量分数)。糖酯-淀粉复合物的形成需要一定的时间。长碳链脂肪酸所合成的糖酯与淀粉形成的复合物具有更好的热力学稳定性。当酰基相同时,麦芽糖单酯较蔗糖单酯可更有效地改善淀粉悬浮液的热力学稳定性。不同酯化度的蔗糖棕榈酸酯在提高淀粉悬浮液的热稳定性上具有一定的协同作用。 The effect of the sugar esters on pasting and aging properties of starch was determined by Differential Scanning Calorimetric （DSC）. The results showed that the endothermic enthalpies （△H1） and peak temperatures of starch suspension increased as the concentration of monolauroyl maltose increased. At 0.09 % bulk concentration, monolauroyl maltose could improve the hot stability of starch suspension during storage. It needed some times to form sugar esters-starch complex, and the hot stability of Sugar esters-starch complex evidently increased with the fatty acid chain length increasing. The nature of the sugar head group had advantageous between maltose monoesters and sucrose monoester on the hot stability. Mixed palmitroyl sucrose had better effect on the hot stability than puried palmitroyl sucrose.

关 键 词： 麦芽糖单酯 蔗糖单酯 糊化特性 老化特性

领　　域： [轻工技术与工程] [轻工技术与工程]