马铃薯酸解淀粉的研究  

Study on acid modified starch of potato

作　　者：沈建福[1] 吴晓琴[1] 叶立扬[1] 石克煌 

机构地区：[1]浙江农业大学食品科学与技术系

出　　处：《浙江农业大学学报》1997年第3期297-300,共4页

基　　金：浙江省科委资助

摘　　要：采用响应面分析方法研究了马铃薯酸解淀粉的生产工艺，并对产品的理化性质及应用特性，包括产品的水分、热糊粘度、热糊稳定性及糊化温度等进行了测定．试验结果表明：马铃薯淀粉酸解的优化工艺参数为：对４０％的淀粉乳５００ｍｌ，反应温度为３５．５℃、反应时间为２．１ｈ、０．５％盐酸溶液的量为１５．１ｍｌ．经优化工艺生产的酸解马铃薯淀粉的特性粘度为原淀粉的１／３０。Response surface analysis(RSA) was used to study the technology for the production of the acid modified starch of potato. The physical and chemical characteristics and application properties of the acid starch, including water content, heated paste viscosity , viscous stability and gelatinization temperature were determined. The results revealed that the optimum production condition could be obtained by treating 500 ml 40% potato starch milk with 0.5% HCl 15.1 ml for 2.1 hours under 40.5 ℃,the heat paste viscosity of the acid modified starch of potato was 1/30 of the raw starch, and the heat paste stability was 2 times of the raw starch.

关 键 词：马铃薯淀粉 酸解淀粉 热糊稳定性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]