交联麦芽糊精与麦芽糊精吸潮性的比较.pdfVIP

第 21 卷第 6 期 无 锡 轻 工 大 学 学 报 Vol. 21 　No. 6 　 　 　 　　　　 　 2002 年 11 月 Journal of Wuxi University of Light Industry 　 　 　　　　 Nov. 　2002 ( ) 文章编号 :1009 - 038X 2002 06 - 0645 - 03 　 交联麦芽糊精与麦芽糊精吸潮性的比较 张燕萍 , 　李 华 , 　鲁云霞 (江南大学 食品学院 ,江苏 无锡 214036) 摘　要 : 对麦芽糊精和交联麦芽糊精的吸潮性进行了研究 , 比较了它们在酱油粉中对产品吸潮性 的影响. 研究表明 :麦芽糊精的吸潮性受环境的相对湿度、麦芽糊精的 DE 值及麦芽糊精的粒度等 诸因素的影响. 交联麦芽糊精的吸潮性一般低于麦芽糊精 ,对于 DE 值为 15. 0 %的麦芽糊精 ,当交 联度控制在沉降体积为 19. 30 mL 时 ,其吸潮性最低 ,此时的交联麦芽糊精的吸潮性比同 DE 值的 麦芽糊精低 33 %. 关键词 : 麦芽糊精 ;交联麦芽糊精 ;吸潮性 ;酱油粉 中图分类号: TS 236. 9 文献标识码 : A Hygroscopicity of Maltodextrin and CrossLinked Maltodextrin ZHAN G Yanping , 　L I Hua , 　L U Yunxia ( School of Food Science and Technology , Southern Yangtze University , Wuxi 214036 , China) Abstract : The hygroscopicit y of maltodextrin and crosslinked maltodextrin were studied in this pa per. Those products were applicated in soy sauce powder to compare their effects on the hygroscopicit y of soy sauce powder. It was found that the hygroscopicit y of the maltodextrin was affected by Relative humidit y ( RH) 、DE value and particle size. The hygroscopicit y of the crosslinked maltodextrin was lower than that of maltodextrin. For the maltodextrin with 15. 0 % DE value , its hygroscopicit y reached minimum value when its crosslinked degree was controlled at 19. 30 mL of sedimentation vol ume ,and the hygroscopicit y of the crosslinked maltodextrin with minimum hygroscopicit y was lower 33 % than that of maltodextrin with the same DE value. Key words : maltodextrin ; crosslinked maltodrain ; hygroscopicit y ; soy sauce powder 　　籼米是