| 葛根淀粉磷酸酯的糊化特性研究 |
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| 引用本文： | 何江,赖俐超.葛根淀粉磷酸酯的糊化特性研究[J].嘉应学院学报,2008,26(3):46-49. |
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| 作者姓名： | 何江 赖俐超 |
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| 作者单位： | 嘉应学院化学系,广东,梅州,514015 |
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| 摘 要： | 研究了不同取代度的葛根淀粉磷酸酯的糊粘度、透明度、冻融稳定性、沉降稳定性、糊化难易程度、耐糖、耐盐和抗霉菌的能力。结果表明，与原淀粉相比，葛根淀粉磷酸酯更容易糊化，透明度高，沉降稳定性好，冻融稳定性提高，抗霉菌能力变化不大，糊粘度减小。随着取代度的增加，葛根淀粉磷酸酯的糊化变得容易，耐盐和耐糖能力提高；透明度先增后减。取代度的变化对沉降性和抗霉菌能力影响不大。
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| 关 键 词： | 葛根淀粉 淀粉磷酸酯 取代度 糊化特性 |
Study on gelatinization property of Pueraria lobata starch phosphate este |
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| HE Jiang,LAI Li-chao.Study on gelatinization property of Pueraria lobata starch phosphate este[J].Journal of Jiaying University,2008,26(3):46-49. |
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| Authors: | HE Jiang LAI Li-chao |
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| Institution: | HE Jiang, LAI Li - chao ( Department of Chemistry, Jiaying University, Meizhou 514015, China ) |
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| Abstract: | The paste viscosity,clarity,freeze-thaw stability,retrogradation,gelatinization difficult or easy degree,salt tolerance,sucrose tolerance and anti-mycotic characteristics of Pueraria lobata starch phosphate ester were studied.The results showed that compared with the Pueraria lobata starch,the starch phosphate ester had properties of easier gelatinization,higher clarity,better retrogradation,freeze-thaw stability improved,and paste viscosity decreased.With degree substitution added,the Pueraria lobata starch phosphate ester was easier to gelatinize,the tolerance to salt and sucrose increased,the clarity first increased and then decreased.The effects of degree substitution on retrogradation and anti-mycotic were less. |
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| Keywords: | Pueraria lobata starch starch phosphate ester degree substitution gelatinization property |
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