测定醋酸酯淀粉热力学特性的方法研究进展
与原淀粉相比, 醋酸酯淀粉具有糊化温度低、黏度及透明度高、不凝胶、成膜性好等特点。不同取代度的醋酸酯淀粉热力学特性也不同。本文综述了测定醋酸酯淀粉热力学特性的方法, 主要测定仪器有差示扫描量热仪、布拉班德粘度仪、偏光显微镜, 测定方法的影响因素有醋酸酯淀粉的取代度、淀粉来源、淀粉颗粒的大小、试剂类型等, 并总结了醋酸酯淀粉在食品中的应用。低取代度的醋酸酯淀粉作为增稠剂、乳化剂和稳定剂等添加到速冻等冷藏冷冻食品中, 使食品的组织结构和风味得到改善, 提高食品的冻融稳定性和耐藏性, 改善食品的加工性能和产品质量等。分析测定变性淀粉的热力学等特性, 对于改进变性的方法和工艺, 增强变性淀粉的功能性有着特殊的作用。
Acetate starch have many advantages, compared with the native starch, such as lower gelatinization temperature, higher viscosity and transparency, difficult to form gel, good film-forming property and so on. The thermodynamic properties of acetate starch are different with different substitution degree. The methods for detecting the thermodynamic properties of acetate starch are summarized in this paper. The main measuring instruments are differential scanning calorimetry, brabender amylo viscograph and polarizing microscope. The factors of these methods included the substitution degree of acetate starches, the origins of starch, starch granular size and the reaction reagents, etc. The applications of acetate starches in food are also summarized briefly. Low substitution degree of acetate starches are added in the frozen food as thickening agent, emulsifier and stabilizer, making the structure and the flavor of food to be better, improving freeze-thaw stability and storage property of food, and improving food processing performance and product quality. Analyzing the thermodynamic and other properties of the modified starch have a special role in improving the technology and functionality of modified starch.
标题：测定醋酸酯淀粉热力学特性的方法研究进展
英文标题：Research progress of methods for measuring the thermodynamic properties of acetate starch
作者：
尚佳萃 河南工业大学粮油食品学院
刘洁 河南工业大学
刘亚伟 河南工业大学粮油食品学院
中文关键词:醋酸酯淀粉,热力学特性,测定,
英文关键词:acetate starch,thermodynamic properties,determination,
发表日期：2015-04-20
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