CAJ | 학술논문

将马铃薯淀粉与黄原胶、海藻酸钠、羧甲基纤维素钠（CMC）等混合后进行干热处理，制得热改性马铃薯淀粉。研究干热处理对马铃薯淀粉分别与3种离子胶混合制成的混合物的物理化性质的影响。结果表明：经干热处理后，马铃薯淀粉—CMC 和马铃薯淀粉—黄原胶混合物的凝胶硬度、胶着性和咀嚼性均显著增加，热稳定性显著增强。而马铃薯淀粉—海藻酸钠混合物凝胶的质构特性和热稳定性没有显著变化。红外测定结果表明，与离子胶混合，再经干热处理后后，马铃薯淀粉的红外特征峰向低波长移动，分子间的氢键增强，表明了淀粉与离子胶在干热过程中发生了相互作用。
장마령서정분여황원효、해조산납、최갑기섬유소납（CMC）등혼합후진행간열처리，제득열개성마령서정분。연구간열처리대마령서정분분별여3충리자효혼합제성적혼합물적물이화성질적영향。결과표명：경간열처리후，마령서정분—CMC 화마령서정분—황원효혼합물적응효경도、효착성화저작성균현저증가，열은정성현저증강。이마령서정분—해조산납혼합물응효적질구특성화열은정성몰유현저변화。홍외측정결과표명，여리자효혼합，재경간열처리후후，마령서정분적홍외특정봉향저파장이동，분자간적경건증강，표명료정분여리자효재간열과정중발생료상호작용。
Thermally modified potato starch was prepared by dry heat treatment,mixing potato starch with xanthan,sodium alginate and sodium carboxymethyl cellulose (CMC),respectively.The effects of dry heat treatment on the physicochemical properties of the mixtures were researched.The results indicated that the gel hardness,gumminess,chewiness and thermal stability of potato starch -CMC and potato starch -xanthan significantly increased after dry heating.However,those of potato starch -sodium alg-inate had no significant difference between before and after dry heating.Fourier transform infrared spec-tra (FTIR)results exhibited that the peaks of all samples after dry heating shifted to a lower wave-lengths,showed that hydrogen bonds between starch molecular chains were strengthened.The results indicated that the interaction between starch chain and ionic gums occurred during dry heat treatment.