Influence of Food Emulsifiers on Pasting Temperature and Viscosity of Various Starches
作者:
N. Krog,
期刊:
Starch ‐ Stärke
(WILEY Available online 1973)
卷期:
Volume 25,
issue 1
页码: 22-27
ISSN:0038-9056
年代: 1973
DOI:10.1002/star.19730250105
出版商: WILEY‐VCH Verlag GmbH
数据来源: WILEY
摘要:
AbstractThe influence of monoglycerides (DGMS), stearoyl‐2‐lactylates (CSL, SSL), and diacetylated tartaric acid esters of monoglycerides (DATE) on amylograph curves of various starches has been investigated. DGMS gave the greatest increase in pasting temperature of wheat and tapioca starch, followed by SSL, CSL and DATE. The pasting temperature of corn and potato starch was less affected by these emulsifiers. Peak viscosity of wheat starch in distilled water was increased by all emulsifiers, and was decreased in tapioca and potato starch.Both pasting temperature and peak viscosity were strongly influenced by variations in pH, and were to some extent also dependent on ion concentration. In hard tap water the peak viscosity was slightly decreased by the anionic emulsifiers (SSL>CSL>DATE), due to the presence of Ca++and Mg++ions, while DGMS gave a higher peak viscosity than in distilled water. DATE seems to be more sensitive to variations in pH or ion concentration than the other emulsifi
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