低取代度乙酰化绿豆淀粉的性质OA北大核心CSCDCSTPCD
Properties of Acetylated Mung Bean Starch with Low Substitution Degree
以绿豆淀粉为原料,冰醋酸为乙酰化剂,制备低取代度的乙酰化绿豆淀粉。对乙酰化绿豆淀粉的膨润力、溶解度、凝沉性、透明度、黏性、质构特性等进行研究。结果表明：与原淀粉相比,经过乙酰化处理的绿豆淀粉透明度、膨润力、溶解度均比原淀粉有所增加,糊化温度降低,谷值黏度、末值黏度有所升高,而峰值黏度、衰减值则降低,绿豆淀粉乙酰化后凝胶特性也有所改善。
Acetylated mung bean starches with low substitution degree were prepared by esterification with glacial acetic acid,and their properties such as transparency,retrogradation,solubility,swelling power,viscosity and texture properties were studied.The results showed that the transparency,swelling power,solubility,trough viscosity and final viscosity of acetylated mung bean starch were increased and the gelatinization temperature,peak viscosity and b…查看全部>>
初丽君;熊柳;孙庆杰
青岛农业大学食品科学与工程学院,山东青岛266109青岛农业大学食品科学与工程学院,山东青岛266109青岛农业大学食品科学与工程学院,山东青岛266109
轻工纺织
绿豆淀粉乙酰化取代度理化特性
mung bean starchacetylationsubstitution degreephysico-chemical properties
《食品科学》 2011 (15)
130-134,5
青岛农业大学高层次人才启动基金项目（630511）
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