以商品糖酯P1570为对照,运用快速黏度分析仪(RVA)探讨蔗糖单酯结构和浓度对淀粉糊化和老化性能的影响。结果表明:淀粉悬浮液中添加蔗糖单酯后,淀粉悬浮液的糊化温度显著升高(P<0.05),峰值黏度时间延长,即蔗糖单酯可提高淀粉糊的热稳定性。蔗糖单酯质量分数为0.09%时,蔗糖单酯-淀粉复合物的稳定性最高。长链脂肪酸蔗糖单酯可更有效地延缓淀粉糊的老化。混和蔗糖棕榈酸酯延缓淀粉糊老化的效果优于纯净蔗糖棕榈酸单酯。

Rapid viscosity analyzer (RVA) was used to determine the effect of sucrose monoesters on pasting and aging properties of starch,while P1570 was used as control.The results indicated that sucrose monoesters obviously increased pasting temperature (P<0.05) and prolonged peak viscosity time.Therefore,sucrose monoesters enhanced the starch paste hot stability.Sucrose monoesters at 0.09% bulk concentration improved the hot stability of starch paste and prolong the starch paste aging during storage.Aging property of sucrose monoesters was increased with the fatty acid chain length increasing.Mixed palmitroyl sucrose had better effect on delaying gelatinization and aging of starch than pureed palmitoyl sucrose.