马铃薯羟丙基羧甲基淀粉的理化性能研究

摘要

Physical and chemical characteristics of the raw starch, hydroxyl-propylized and carboxylmethylized starch were discussed.The results indicated that viscidity, transparency, resistance to freezing, coagulation and degradation,emulsification, endurance to acid, alkali, and thermostablity were significantly improved, suggesting that this carboxylmethylized compound starch had advantages over two or more single denaturated starch and compensating the defect of raw starch.%讨论了马铃薯原淀粉、马铃薯羟丙基淀粉、马铃薯羧甲基淀粉、马铃薯羟丙基羧甲基淀粉的理化特性,证实了马铃薯羟丙基羧甲基淀粉具有良好的冻融性、抗老化能力、抗生物降解、糊透明度高和耐酸性以及粘度高、糊化温度低等优点.说明马铃薯羟丙基旋甲基复合变性淀粉兼有两种及两种以上单一变性淀粉的优良性质,弥补了单一变性淀粉性质的不足.