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作 者:丁筑红[1] 顾采琴[1] 杨娟[1] 黄祥勇[1]
出 处:《食品科学》2005年第8期259-264,共6页Food Science
基 金:贵州省科技计划课题黔科合(2004NGY003)
摘 要:微波酯化技术用于淀粉变性反应制备磷酸单酯淀粉。对微波酯化条件对取代度的影响进行正交实验和方差分析,确定了实验条件下最佳工艺参数,即反应时间10min,微波功率900W,pH=6,磷酸盐用量30%时酯化产物DS最高。影响磷酸单酯取代度的因素主次关系为反应时间>微波功率>pH>磷酸盐用量,其中反应时间对DS的影响具有极显著性、微波加热功率对DS的影响具有显著性。微波酯化产物磷酸单酯淀粉,其糊透明度、表观黏度及其热稳定性、冻融稳定性、抗凝沉性较原淀粉有显著提高,但抗剪切特性、抗电解质(NaCl)特性与原淀粉相比无明显优势。与传统干热酯化的产物相比较,微波技术应用于磷酸单酯的生产,能大大提高反应效率,反应条件更为温和。相同条件下900W,10min微波处理所得的制品与140℃,120min传统干热法制品的DS接近,糊特性相似。The microwave etherifying technology was applied to produce phosphate monoester starch(SMEP). The etherifying condition to the substitution(DS) was studied by orthogonal experiment and variance analysis. The results indicated that the successive order of different effect factors on degree of DS of starch phosphate monoester was reaction time 〉 the level of microwave power 〉 pH 〉 quantity of the etherifying agent. The optimum etherification condition was: reaction time 10min., microwave power 900W, pH=6,quantity of the etherifying agent 30%. The variance analysis results was showed that the reaction time had significant influence on DS and microwave power had appreciable influence on DS .The property of the phosphate monoester starch had been studied .The results showed that the phosphate monoester starch property in the paste transparency, apparent viscosity, heat stability, freeze-thaw stability, were remarkable increased and the retrogradation was remarkable weakened. The modified starch property had not advantage in resistance to shearing stress and tolerance to electrolyte (NaCl). Compare with the traditional method, the technology of phosphate monoester starch using microwave is more mildly in reaction conditions and more efficient.The DS and starch paste property with microwave heating under 900W,10min is similar to that with traditional heating under 140℃, 120min.
分 类 号:TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]
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