柠檬酸和NaCl对变性淀粉糊化性质的影响

Effect of Citric Acid and NaCl on The Pasting Properties of Waxy Maize Starch Modification

摘要:

采用快速粘度分析仪（RVA）测定了蜡质玉米淀粉、交联淀粉、羟丙基淀粉和交联羟丙基淀粉的糊化性质，研究了不同淀粉质量分数及同一质量分数下氯化钠和柠檬酸对淀粉糊化性质的影响。结果表明，淀粉乳质量分数和氯化钠对交联淀粉和交联羟丙基淀粉的峰值黏度、终值黏度和回生值影响较大，而柠檬酸对蜡质玉米淀粉和羟丙基淀粉的峰值黏度、终值黏度和崩解值影响较大。随着淀粉乳质量分数的增大，淀粉的峰值黏度、终值黏度、崩解值和回生值均增大，成糊温度降低。随着氯化钠质量分数的增大，淀粉的峰值黏度、终值黏度、崩解值和回生值增大，成糊温度先增大后减小，并在氯化钠质量分数为10%时达到最大值。随着柠檬酸质量分数的增大，淀粉的终值黏度和回生值减小，崩解值增大，成糊温度不变。

Abstract:

The pasting viscosities of waxy maize starch（WMS），hydroxypropylated starch（HPS），crosslinked starch（CLS）and crosslinked hydroxypropylated starch（CL-HP） were determined with the rapid viscosity analyzer（RVA）. The effec to fdifferent concentrations ofstarches，NaCl and citric acid on pasting properties were studied.The results indicated that Starches concentrations and sodium chloride have greater impacted on peak viscosity，final viscosity and setback of CLS and CL-HP，while citric acid has greater impacted on the peak viscosity，the final viscosity and breakdown values of WMS and HPS. The peak viscosity，the final viscosity，break down and set back of all starches increased with starch concentrations increased from 3% to 7%，at the same time，the pasting temperature decreased. The peak viscosity，breakdown and finalviscosity of starches decreased with NaCl concentration up to 25%，the pasting temperature increased at 10% NaCl concentration and then decreased with NaCl concentration up to 25%. With citric acid concentration from 0.01% to 0.1%，the final viscosity and setback of starches decreased，the breakdown increased，and the pasting temperature unchanged.