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马铃薯交联淀粉的性能分析
引用本文:郭耀东,游新勇,王国泽. 马铃薯交联淀粉的性能分析[J]. 商洛师范专科学校学报, 2014, 0(2): 49-52
作者姓名:郭耀东  游新勇  王国泽
作者单位:[1]商洛学院生物医药与食品工程学院,陕西商洛726000 [2]内蒙古科技大学数理与生物工程学院,内蒙古包头014010
基金项目:陕西省科学技术发展研究计划农业攻关项目(2013K01-51)
摘    要:对以六偏磷酸钠为交联剂制备得到的马铃薯交联淀粉的基本性能指标进行分析。试验结果表明:马铃薯淀粉经过交联后,沉降积由3.89mL降至2.32mL,冻融析水率由25.40%降至8.18%,抗老化性提高21.1%,热稳定性提高81.7%,耐酸碱性能明显增强。马铃薯交联淀粉在食品工业中具有更大的应用空间。

关 键 词:马铃薯淀粉  交联  性能

The Property Analysis of Potato Cross-linking Starch
GUO Yao-dong,YOU Xin-yong,WANG Guo-ze. The Property Analysis of Potato Cross-linking Starch[J]. Journal of Shangluo Teachers College, 2014, 0(2): 49-52
Authors:GUO Yao-dong  YOU Xin-yong  WANG Guo-ze
Affiliation:1.Biopharmaceutical and Food Engineering College, Shangluo University, Shangluo 726000, Shaanxi; 2. School of Mathematics, Physics and Biological Engineering, Inner Mongolia University of Science and Technology, Baotou 014010, Inner Mongolia)
Abstract:This study was conducted to analyze the property of the potato cross-linking starch which was prepared using sodium hexametaphosphate as crosslinker. The results indicated that the sedimentation volume was reduced from 3.89 ml to 2.32 ml when the starch was cross linked, while the frozen-thawed syneresis rate was reduced from 25.40% to 8.18%. The heat-resisting ability and anti-senescent ability increased 21.2% and 81.7% respectively. The cross-linking starch. The potato cross-linking starch starch also has stronger acid-resisting ability compared with the original could be more widely used in the food industry.
Keywords:potato starch  cross-linking  property
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