摘要
玉米淀粉与环氧氯丙烷起交联反应,制得交联淀粉。采用正交实验设计进行优化,确定最佳工艺条件:环氧氯丙烷用量为淀粉干质量的0.58%,NaOH用量为淀粉干质量的2.5%,温度40℃,反应时间2h。试验表明,原玉米淀粉经交联后很大程度上改善了淀粉的耐酸性、抗剪切性和抗老化性,提高了淀粉的稳定性。
Crossing starch was made by crossing reaction through corn starch and epoxypropane chlorine reaction. The best conditions were determined by using orthogonal test and the concentration of epoxypropane chlorine and NaOH were 0.58% and 2.5% of the dry starch respectively, temperature was 40℃, and the reaction time was 2hours. The results showed that the properties of cross-linked strach for acid-proof, anti-shear ability, anti-staling and the stability of the starch were greatly improved.
出处
《农产品加工（下）》
2006年第4期37-39,42,共4页
Farm Products Processing
作者简介
张平（1963-），女，福建人，副教授，研究方向：食品分析教学与研究。E-mail：zhangping082@tom．com。
