红薯微孔淀粉的制备及性质研究  

THE PREPARATION AND PROPERTIES OF POROUS STARCH FROM SWEET POTATO

作　　者：袁怀波[1] 曹健[1] 陈宗道[2] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽合肥230009 [2]西南大学食品科学学院,重庆400716

出　　处：《食品研究与开发》2007年第2期10-13,共4页Food Research and Development

基　　金：安徽省高等学校青年教师科研资助计划项目(2006jq1023)

摘　　要：以红薯淀粉为原料,探讨α-淀粉酶用量、反应温度、反应pH值和反应时间等因素对其微孔化反应的影响,并对微孔淀粉的吸水率、吸油率和X射线衍射以及扫描电子显微镜结构表征进行了研究。Selecting sweet potato starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value and reaction time were investigated. Properties including water absorption rate, oil absorption rate and the structure of microporous starch detected by X-ray diffraction and SEM （Scanning Electronic Microscope） were also studied.

关 键 词：红薯淀粉 微孔 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]