食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
3期
49-54
,共6页
林亲录%肖华西%李丽辉%刘一洋%田蔚
林親錄%肖華西%李麗輝%劉一洋%田蔚
림친록%초화서%리려휘%류일양%전위
粳米%磷酸酯淀粉%取代度%糊化特性%流变特性
粳米%燐痠酯澱粉%取代度%糊化特性%流變特性
갱미%린산지정분%취대도%호화특성%류변특성
rice%starch phosphate%degree of substitution%pasting property%rheological property
粳米淀粉与磷酸二氢钠发生酯化反应,通过改变反应温度得到取代度分别为0.028、0.049、0.073和0.14的磷酸酯淀粉.使用快速黏度分析仪和流变仪对比测定粳米淀粉及具有不同取代度的磷酸酯淀粉的糊化和流变特性.快速黏度分析仪测定的糊化特件显示PO_4~(3-)与淀粉的结合降低了淀粉的糊化温度,升高了淀粉的峰值黏度,与粳米淀粉相比,磷酸酯淀粉更不易回生.流变仪测定的流变特性显示高取代度的磷酸酯淀粉抗剪切,随着取代度的增加,凝胶硬度降低,凝胶黏性增强.
粳米澱粉與燐痠二氫鈉髮生酯化反應,通過改變反應溫度得到取代度分彆為0.028、0.049、0.073和0.14的燐痠酯澱粉.使用快速黏度分析儀和流變儀對比測定粳米澱粉及具有不同取代度的燐痠酯澱粉的糊化和流變特性.快速黏度分析儀測定的糊化特件顯示PO_4~(3-)與澱粉的結閤降低瞭澱粉的糊化溫度,升高瞭澱粉的峰值黏度,與粳米澱粉相比,燐痠酯澱粉更不易迴生.流變儀測定的流變特性顯示高取代度的燐痠酯澱粉抗剪切,隨著取代度的增加,凝膠硬度降低,凝膠黏性增彊.
갱미정분여린산이경납발생지화반응,통과개변반응온도득도취대도분별위0.028、0.049、0.073화0.14적린산지정분.사용쾌속점도분석의화류변의대비측정갱미정분급구유불동취대도적린산지정분적호화화류변특성.쾌속점도분석의측정적호화특건현시PO_4~(3-)여정분적결합강저료정분적호화온도,승고료정분적봉치점도,여갱미정분상비,린산지정분경불역회생.류변의측정적류변특성현시고취대도적린산지정분항전절,수착취대도적증가,응효경도강저,응효점성증강.
Rice starch phosphate with substitution degrees of 0.028,0.049,0.073 and 0.14were obtained through esterification reaction between rice starch and sodium dihydrogen phosphate at different temperatures.The pasting and rheological properties of riee starch and starch phosphate with different degrees of substitution(DS)were determined using rapid viscosity analyzer (RVA)and rheometer.Results showed that the incorporation of phosphate in rice starch resulted in reduced pasting temperature and increased of viscosity.Compared to dee starch,rice starch phosphate exhibited better anti-retrogration property.In addition,starch phosphate with high DS had high capacity to resist shearing force and declined pasting hardness and enhanced pasting viscosity.
