摘要
用酸醇解法制备了低黏度辛烯基琥珀酸马铃薯淀粉酯,并将其与马铃薯原淀粉、辛烯基琥珀酸马铃薯淀粉酯和酸醇解马铃薯淀粉在显微形态、RVA图谱、透明度、凝沉稳定性和乳化稳定性上的特点进行了研究对比;结果表明:经酸醇解和辛烯基琥珀酸酐酯化处理后,明显提高了马铃薯淀粉的透明度、凝沉稳定性和乳化稳定性。
Octenyl succinic anhydride modified potato starch （OSAS） with low- viscosity was prepared using acidalcoholysis treatment, and the properties in submicroscopic morphology, RVA profile characteristics, transparency, retrogradation stability and emulsification stability were compared among native potato starch, acid - alcohol treated starch, OSAS, and acid - alcohol treated OSAS. Results indicate that the transparency, retrogradation stability and emulsification stability of potato starch are obviously improved after the acid - alcoholysis and the octenyl succinic anhydride modification.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2008年第2期67-72,共6页
Journal of the Chinese Cereals and Oils Association
基金
四川省科学技术科技厅资助项目
马铃薯精深加工关键技术研究与产品开发(基金号:04NG003-009)
关键词
酸醇解
低黏度
辛烯基琥珀酸淀粉酯
马铃薯淀粉
扫描电子显微镜
RVA
乳化稳定性
acid - alcoholysis, low- viscosity, octenyl succinic anhydride modified potato starch （OSAS）, potato starch, SEM, RVA, emulsification stability
