羧甲基化对马铃薯淀粉糊性质的影响

摘要

The paste properties of carboxymethyl potato starch, including the heat and cold viscosity stability, freeze- thaw stability and clarity, and the effect of pH values and media (cane sugar and sodium chloride) on them have been studied. The results indicated that after retrogradation, the paste heat viscosity stability and cold viscosity stability of starch decreased in the pH range of 6.5～8.5, carboxymethlation starch had the highest viscosity. Addition of cane sugar to the paste produced some effects on their paste viscosity properties, addition of sodium chloride to the paste produced obvious effects on their paste viscosity, properties, carboxymethlation starch has good properties of easier gelatinization, higher viscosity, lower retrogradation, better freezethaw stability, and higher clarity.%羧甲基化对改善马铃薯淀粉糊的性质具有重要作用。本文对马铃薯羧甲基淀粉糊的糊性质进行了详细研究，包括糊的冷热粘度稳定性、冻融稳定性、透明度、pH值和介质(蔗糖、氯化钠)对糊粘度性质的影响。结果表明，马铃薯淀粉经过羧甲基化后，糊的热粘度稳定性及冷粘度稳定性均有所降低，在pH为6.5～8.5范围内，羧甲基淀粉糊有最大的粘度。蔗糖对羧甲基淀粉糊粘度有一定影响，氯化钠对羧甲基淀粉糊粘度有显著影响。马铃薯羧甲基淀粉具有易糊化、粘度大、糊凝沉性低、冻融稳定性好和透明度高的优良性质。