中国食品添加剂Issue(2)：81-85,5.
乳化剂对糯小麦淀粉老化特性的影响
The influence of emulsifiers on retrogradation properties of waxy wheat starch
摘要
Abstract
Retrogradation plays a determination role on biological value and biodegradable of starch. The gelatinized starch molecules can recombination by themselves in the storage process. The straight chain of amylopectin and amylose tend to parallel. It revert to crystalline from amorphous state. The retrogradation phenomena can significantly reduce the quality and performance of the starch-based biomaterials products. This study is on the influence of amylose contents, moisture content and emulsifiers on retrogradation properties of Waxy starch. The similarities and dissimilarities of the influence of emulsifiers on retrogradation properties of Waxy starch and Wheat starch was also compared. The result showed that the relation of the degree of retrogradation of gelatinized starch and amylose contents and moisture content were positively correlated. Amylose content of starch is the most important factor to determin the degree of retrogradation. Emulsifiers can slow down the retrogradation of starch by forming stable complex with starch molecules. Simultaneity, mixed emulsifier can enhance the effect of anti-retrogradation to a certain degree. Over all, waxy wheat starch have wider application prospects of anti-retrogradation of starch-based biomaterials based on its physical and chemical properties.关键词
糯小麦淀粉/乳化剂/老化特性Key words
waxy wheat starch/ emulsifiers/ retrogradation properties分类
轻工纺织引用本文复制引用
龚本前,刘钟栋,杨永美,毕礼政,郭培培..乳化剂对糯小麦淀粉老化特性的影响[J].中国食品添加剂,2012,(2):81-85,5.基金项目
得到国家自然科学基金(31071606,11079019,30270762,11111120315,20672629,20911120202,29576263)及国家高技术研究发展项目课题(2007AA100401)的支持. （31071606,11079019,30270762,11111120315,20672629,20911120202,29576263）
