交联度对己二酸酯化老化淀粉选定性能的影响。
Effect of cross-linking degree on selected properties of retrograded starch adipate.
作者信息
Kapelko M, Zięba T, Michalski A, Gryszkin A
机构信息
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland.
Department of Food Storage and Technology, Wroclaw University of Environmental and Life Science, Chełmońskiego 37/41, 51-630 Wroclaw, Poland.
出版信息
Food Chem. 2015 Jan 15;167:124-30. doi: 10.1016/j.foodchem.2014.06.096. Epub 2014 Jul 2.
The aim of this study was to determine the effects of the concentration of paste used to produce retrograded starch, and esterification degree, on selected properties of the resultant distarch adipate. Starch paste was prepared from native potato starch (1, 4, 10, 18 or 30 g/100g), frozen, defrosted and dried. Thus produced preparations of retrograded starch were cross-linked with various doses of a cross-linking agent (0.125, 0.25, 0.5, 1.0 or 2.0 ml per 100g of starch). Properties of the produced adipates depended on both the concentration of paste used to produce retrograded starch and the degree of substitution with adipic acid residues. Solubility in water and swelling power of the cross-linked preparations of retrograded starch, as well as pasting temperature and viscosity of produced pastes, all decreased along with the increasing degree of substitution with adipic acid residues.
本研究的目的是确定用于生产回生淀粉的糊剂浓度和酯化程度对所得己二酸双淀粉酯选定特性的影响。淀粉糊由天然马铃薯淀粉（1、4、10、18或30 g/100g）制备，冷冻、解冻并干燥。如此制得的回生淀粉制剂与不同剂量的交联剂（每100g淀粉0.125、0.25、0.5、1.0或2.0 ml）交联。所生产己二酸酯的特性取决于用于生产回生淀粉的糊剂浓度以及己二酸残基的取代度。回生淀粉交联制剂的水溶性和膨胀力，以及所生产糊剂的糊化温度和粘度，均随着己二酸残基取代度的增加而降低。
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