辛烯基琥珀酸淀粉酯对人造奶油物化特性的影响
目的 研究超微细化辛烯基琥珀酸淀粉酯(octenyl succinic anhydride modified starch, OSAS)对人造奶油物化特性的影响。方法 对超微细化OSAS糊透明度、糊凝沉性、OSAS人造奶油流变特性、热特性进行检测。结果 随着取代度(degree of substitution, DS)的增加, OSAS糊透明度增加, 糊凝沉性增加; 随着OSAS添加量的增加, 人造奶油的弹性模量(G')、黏性模量(G')降低。搅打频率与G'、G'的关系可采用指数模型描述, 快速搅打有利于形成网络结构紧密的质地。结论 超微细化OSAS的添加可以改善人造奶油的质地口感, 降低脂质融化温度, 提高冰凉感, 有利于提高人造奶油的综合品质。
Objective To study the effect of octenyl succinic anhydride modified starch (OSAS) on physicochemical properties of artificial butter. Methods Paste transparency, paste setting, OSAS margarine rheological properties, thermal properties of ultra-fine refinement OSAS were detected. Results With the increase of degree of substitution (DS), the transparency of OSAS paste increased, and the condensation property increase. With the increase of OSAS, the elastic modulus (G') and viscous modulus of margarine (G') reduced. The relationship between the frequency of whipping and G', G' could be described by an exponential model, and rapid whipping was beneficial to form a tight texture of the network structure. Conclusion The addition of ultra-fine OSAS can improve the texture of margarine, lower the temperature of lipid melting, improve the cooling sensation, so as to improve the overall quality of margarine.
标题：辛烯基琥珀酸淀粉酯对人造奶油物化特性的影响
英文标题：Effect of octenyl succinic anhydride modified starch on physicochemical properties of artificial butter
作者：
李楠楠 华中农业大学食品科技学院粮油加工团队
张宾佳 华中农业大学食品科技学院粮油加工团队
牛猛 华中农业大学食品科技学院粮油加工团队
贾才华 华中农业大学食品科技学院粮油加工团队
许燕 华中农业大学食品科技学院粮油加工团队
赵思明 华中农业大学食品科技学院粮油加工团队
中文关键词:辛烯基琥珀酸淀粉酯,取代率,人造奶油,物化特性,
英文关键词:octenyl succinic anhydride starch,substitution rate,margarine,physicochemical properties,
发表日期：2019-07-26
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