欢迎访问《麦类作物学报》编辑部网站

作者	单位
宋晓燕1，谢慧玲2，李真1，张志3	1. 河南农业大学食品科学技术学院，河南郑州 450002； 2. 河南农业大学生命科学学院，河南郑州 450002； 3. 河南农业大学农学院，河南郑州 450002

摘要点击次数: 1481

全文下载次数: 2668

中文摘要:

为了改善小麦淀粉的性能，采用湿法工艺制备小麦辛烯基琥珀酸淀粉酯，并从表面结构、糊的黏度、透明度和凝沉性四个方面分析了小麦淀粉辛烯基琥珀酸酐改性前后理化性质的差异。小麦辛烯基琥珀酸淀粉酯的湿法制备工艺为：反应时间3 h，pH值8.0，反应温度35℃，淀粉乳液浓度35%，酸酐加入量为淀粉干基重的3.0％~7.0%。该工艺所制备的小麦辛烯基琥珀酸淀粉酯的取代度为0.012 4~0.019 4。扫描电镜分析表明，经过辛烯基琥珀酸酐改性之后，小麦淀粉颗粒表面产生凹陷现象；小麦淀粉糊的黏度和透明度明显提高，并且随着取代度的增加呈增大趋势；小麦淀粉糊的凝沉性降低。

英文摘要:

In order to improve the properties of wheat starch, octenyl succinic anhydride (OSA) modified wheat starch was prepared using aqueous slurry system. The surface structure, viscosity, paste clarity and retrogradation of the products were investigated. The results showed that the suitable parameters for the preparation of OSA modified wheat starch were selected as follows: reaction time 3 h, pH 8.0, temperature 35 ℃, the concentration of starch slurry 35 % (in proportion to water, w/w), amount of OSA 3.0%~7.0% (in proportion to starch, w/w). After OSA modification, the degree of substitution was 0.012 4~0.019 4. Photomicrographs by scanning electron microscopy revealed that OSA groups acted by attacking the surface and some hollows formed. The pasting property results indicated that after OSA modification, the starch derivatives had higher viscosities, paste clarity and decreased retrogradation. These results could be used as a reference for the application of OSA modified wheat starch in food industry.

查看全文查看/发表评论下载PDF阅读器

关闭