摘要
十二烯基琥珀酸淀粉酯添加在食品体系中,可以改善产品的稳定性、口感和质构。研究了SSDS的乳化性质、流变性质及凝沉性质等,为其工业应用奠定基础,并有助于正确指导加工过程。结果表明SSDS乳化能力强,而且乳化稳定性比较好;SSDS糊符合假塑性流体特征,糊的凝沉性减弱。
Starch sodium dodecenyl succinate（SSDS） can be added into food system to improve the stability, taste and texture of the product. The research worked on the paste properties of SSDS including the emulsion properties, rheology properties, retrogradation properties etc., which provided a theoretical basis for its use and was conducive to directing the processing. The results showed that SSDS had a good emulsion ability and stability and that the SSDS paste accorded with the character of rheological body.
出处
《苏州大学学报（工科版）》
CAS
2006年第3期37-40,共4页
Journal of Soochow University Engineering Science Edition (Bimonthly)
基金
苏州大学青年基金项目(编号Q3121531)
关键词
十二烯基琥珀酸淀粉酯
乳化
流变性
starch sodium dodecenyl succinate
emulsion properties
theology properties
