太白葛根淀粉酸变性技术研究  

Study on the Sour Denatured Technique of the Taibai Kudzu Root Starch

作　　者：翟建华[1] 李慧[1] 张建新[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农业学报》2008年第6期276-280,共5页Acta Agriculturae Boreali-occidentalis Sinica

摘　　要：采用正交试验对太白葛根淀粉进行酸变性,通过对试验结果进行极差分析,选出最佳工艺参数。试验结果表明,用3%的盐酸,50℃,恒温水解4.0 h,对太白葛根淀粉进行变性处理,得到的变性淀粉透明度最好;用3%的硫酸,50℃,恒温水解4.0 h,得到的太白葛根变性淀粉的热糊稳定性最好;用1%的草酸,40℃,恒温水解3.0 h,得到的太白葛根变性淀粉的凝胶性最好。超高压处理对太白葛根变性淀粉糊的热稳定性没有影响。Use the orthogonal experiment to carry on the sour denaturation to the Taibai kudzu root starch, through carrying on the range analysis to the test result, select the best craft parameter. The test result indicated that 3% hydrochloric acid, in 50℃, constant temperature hydrolisis 4.0 h, car ties on denatured processing to the Taibai kudzu root starch, the denatured starch transparency which obtains is best; With 3% sulfuric acid, in 50℃, constant temperature hydrolisis 4.0 h, the Taibai kudzu root denatured starch heat sticks the stability which obtains is best; With 1% oxalic acid, in 40℃, constant temperature hydrolisis 3.0 h, the taibai Kudzu root denatured starch gelatin which obtains is best. The ultrahigh voltage processes has not affected the thermostability which sticks to the taibai Kudzu root denatured starch.

关 键 词：太白葛根淀粉 超高压处理 酸变性 

分 类 号：TS237[轻工技术与工程—粮食、油脂及植物蛋白工程]