[目的] 为黄姜淀粉的深加工及黄姜羧甲基淀粉的应用提供理论依据.[方法] 通过测定黄姜羧甲基淀粉糊的冻融稳定性、抗生物降解能力、抗老化性能、透明度、热稳定性和粘度研究了黄姜羧甲基淀粉糊的性质及温度、pH 值、剪切力、介质对糊粘度的影响.[结果] 原淀粉糊与羧甲基淀粉糊的析水率分别为58.4%和21.5%.羧甲基的引入显著提高了淀粉糊的抗生物降解能力.黄姜淀粉经羧甲基化后,其凝沉趋势变弱,糊粘度增大.羧甲基淀粉糊的透光率远远大于原淀粉糊.随着剪切力的增加,羧甲基淀粉糊的粘度逐渐下降.随着蔗糖浓度的增加,羧甲基淀粉糊的粘度有一定增加.随着氯化钠添加量的增加,羧甲基淀粉糊粘度明显下降.pH值在6～10时,羧甲基淀粉糊粘度趋于稳定.[结论] 黄姜羧甲基淀粉可广泛用作食品增稠剂、稳定剂和保鲜剂等.%[Objective]The aim was to supply theoretical foundation for the further processing of Dioscoreae zingiberensis starch and the application of its carboxymethyl starch. [Method]The properties of carboxymethyl D. zingiberensis starch paste and the influences of temperature, pH value, shear force and medium on the paste viscosity were studied through determining its freeze-thaw stability, anti-biodegradation ability, anti-aging capability, transparency, thermal stability and viscosity. [Result]The water segregation rates of raw starch paste and carboxymethyl starch paste were 58.4% and 21.5% resp. The anti-biodegradation ability of starch paste was enhanced by introducing carboxymethyl significantly. The retrogradation trend of carboxymethyl D. zingiberensis starch was weakened and its paste viscosity was increased. The transparency rate of carboxymethyl starch paste was much higher than that of raw starch paste. The viscosity of carboxymethyl starch paste was decreased gradually along with the increase of shear force, increased to some degree along with the increase of sucrose concn. and obviously decreased along with the increase of the addition amount of NaCl. When the pH value was in the range of 6-10, the viscosity of carboxymethyl starch paste tended to be stable. [Conclusion]The carboxymethyl D. zingiberensis starch could be used as thickening agent, stabilizer, preservative, and so on widely in food.
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