作　　者： ; ; ; ; ;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《食品工业科技》 2013年第14期99-102,共4页

摘　　要： 以蜡质玉米淀粉为原料,制备了β-极限糊精,研究了加酶量及酶解时间与产物流度关系的变化规律,以膜分离手段分离部分小分子麦芽糖,研究了产物溶解性、冻融稳定性、持水性及表观黏度等理化性质。结果表明,淀粉糊的流度在酶解前5h迅速降低,24h后产物流度趋于稳定。随着酶解程度的提高,β-极限糊精的溶解度提高,冻融稳定性和持水性降低,表观黏度下降,酶解物为假塑性流体。与未经膜分离的样品相比,膜分离后产物的持水性、冻融稳定性、表观黏度提高。 Using waxy corn starch as material,β-limit dextrin was prepared,and the effect of dosage and hydrolysis time of β-amylase on the fluidity of the product was studied. Part of maltose was separated by membrance. The solubility,freeze-thaw stability,water holding capacity and apparent viscosity of the separated products was investigated. Results showed that the fluidity of the starch paste decreased rapidly within 5 hours hydrolysis,and became stable after 24h of hydolysis. As the degree of hydrolysis increasing,the solubility of dextrin increased, and freeze-thaw stability ,water holding capacity and apparent viscosity decreased. The product showed pseudoplastic fluid. After membrane separation,the water holding capacity,freeze-thaw stability and apparent viscosity of the dextrin increased.

关 键 词： 蜡质玉米淀粉 极限糊精 脂肪替代物 性质

领　　域： [轻工技术与工程] [轻工技术与工程]