滚筒法制备的交联-羧甲基木薯淀粉的性能研究  

A Study of Performance of Crosslinked-Carboxymethyl Cassava Starch Prepared by Roller Process

作　　者：冯承[1] 张燕萍[1] 

机构地区：[1]江南大学食品学院,江苏无锡214036

出　　处：《粮食与饲料工业》2005年第4期23-25,共3页Cereal & Feed Industry

摘　　要：研究了用滚筒法快速制备的交联-羧甲基木薯淀粉的性能。结果表明羧甲基木薯淀粉用三氯氧磷(POCl3 )交联后糊液粘度稍有下降,但有助于提高样品糊液储存稳定性、吸水性以及产品贮存稳定性。交联-羧甲基木薯淀粉细度为10目(2mm)时粘度较高。质量分数2. 5% (干基)交联-羧甲基木薯淀粉的凝胶在2 500r/min转速下离心分离1h无水渗出。The performance of crosslinked-carboxymethyl cassava starch quickly prepared by roller process was investigated. The results indicated that the viscosity of paste liquid of carboxymethyl cassava starch crosslinked by phosphorus oxychloride (POCl_3) was lowered a little, but this could be helpful to improve storage stability and water absorption of paste liquid samples as well as storage stability of products. The viscosity was higher, when the fineness of crosslinked-carboxymethyl cassava starch was 10 meshes (2 mm). When the gel of mass fraction 2.5% (dry basis) of crosslinked-carboxymethyl cassava starch was centrifugalized under 2 500 r/min for 1 h, no water was exuded.

关 键 词：滚筒法 羧甲基木薯淀粉 交联-羧甲基淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]