| 乙酰化红薯淀粉的流变性能及应用研究 |
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| 引用本文： | 邹新禧,陈朗秋.乙酰化红薯淀粉的流变性能及应用研究[J].湘潭大学自然科学学报,1996,18(2):58-61. |
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| 作者姓名： | 邹新禧 陈朗秋 |
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| 作者单位： | 湘潭大学化学系 |
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| 摘 要： | 测定了各种低取代度乙酰化红薯淀粉在水中及在ＰＨ为３．０、３．７、４．６的粘度，并进行了常温凝沉、冷冻－田溶及溶断研究，指出了乙酰化对红薯淀粉流变性能的影响和抗老化能力的提高，在食品中作为增稠剂，乳化剂比原淀粉效果好．
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| 关 键 词： | 红薯淀粉 乙酰淀粉 流变性 |
THE RHEOLOGY AND APPLICATION OF ACETYLIZED SWEET POTATO STARCHES |
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| Zou Xinxi, Chen Langqiu.THE RHEOLOGY AND APPLICATION OF ACETYLIZED SWEET POTATO STARCHES[J].Natural Science Journal of Xiangtan University,1996,18(2):58-61. |
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| Authors: | Zou Xinxi Chen Langqiu |
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| Abstract: | The viscosities of sweet potato starches (SPS) and acetylized sweet potato starches (ASPS) with various low degree of substitution (DS) in water and aqueous buffer solutions with PH = 4. 6, 3. 7 and 3. 0 is measured. In additton, the retrogradation, freeze- thaw and solute - breakup of the aqueous gelatinized solutions of ASPS and SPS are enamined. The results show that acetylization can affect the rheology of SPS and improve the resistance to retrogradation ASPS is superior to SPS as thickener and emulsifier in foods. |
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| Keywords: | sweet potato starch acetyl starch rheology |
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