玉米淀粉与玉米变性淀粉性质比较研究.pdfVIP

116 2005, Vol. 26, No. 5 食品科学 ※基础研究 玉米淀粉与玉米变性淀粉性质比较研究 1 1 2 1 岳晓霞 ，毛迪锐 ，赵 全 ，张根生 ( 1. 哈尔滨商业大学食品工程学院，黑龙江 哈尔滨 150076 ； 2.哈尔滨学院食品工程系，黑龙江哈尔滨 150076) 摘 要：测定了玉米淀粉、羟丙基淀粉、羧甲基淀粉、淀粉磷酸酯的冻融稳定性、透光率、膨胀度、粘度、 糊化特性等主要物理性质并进行了比较。试验结果表明：变性淀粉与玉米淀粉的性质不同, 由于变性淀粉引进了羟 丙基、羧甲基、磷酸基团等亲水性基团，使淀粉极性增强，亲水能力增大，使其都具有较强的冻融稳定性、抗 凝沉性，较高的膨胀度、透明度，因此变性淀粉具有更广阔的应用性。 关键词：玉米淀粉；变性淀粉；物理性质 Study on Comparison of Properties of Corn Starch with Modified Starch 1 1 2 1 YUE Xiao-xia ，MAO Di-rui ，ZHAO Quan ，ZHAN G Gen-sheng (1.College of Food Engineering, Harbin University of Commerce, Harbin 150076, China； 2.College of Food Engineering, Harbin Institute, Harbin 150076, China) Abstract ：In this paper, physical properties(such as freeze-melt stability, light transmissivity, expansib ility, viscosity and gelatinizeation properties) o f corn starches, hydroxyp ropyl starch , carboxymethyl starch an d starch ester-phosphate were studied. The results showed that the properties of corn starch and modified starches were different, because modified starches had introduced hydrophilic radical, such as hydroxypropyl, carboxymethyl and phosphoric groups which enhanced the polarity of starch and hydrophilic capabilities, making better freeze-melt stability and resistant sink stability, and higher expansibility and transparence. So modified starches had wider industrial applications. Key w ords：corn starch ；modified starch ；physical properties 中图分类号：TS236.9 文献标识码：A 文章编号：1002-6630(2005)05-0 116-03 玉米淀粉应用于很多行业，目前世界90% 以上的淀 粉、羧甲基淀粉、淀粉磷酸酯 市售，四平帝达变性