次氯酸钠氧化淀粉粘度和透明度影响因素研究  

Study on the factors effecting the viscidity and transparency of sodium hypochlorite oxidized starch

作　　者：张盛贵[1] 盛文军[1] 牛黎莉[1] 祝霞[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《粮油食品科技》2009年第6期45-47,共3页Science and Technology of Cereals,Oils and Foods

基　　金：甘肃省教育厅项目(0602B-05)

摘　　要：以次氯酸钠为氧化剂,在不同处理条件下制得氧化淀粉,以其糊液的粘度和透明度为评价指标,分别研究了NaOCl用量、反应温度、反应pH和反应时间对其粘度和透明度的影响,结果表明:随着NaOCl用量、反应温度、反应pH和反应时间的增加,淀粉的粘度逐渐变小,透明度逐渐升高;NaOCl用量大于4%以后粘度和透明度趋于稳定;反应温度升高到50℃,粘度最小(12 mPa.s),透明度最高(97.1%);pH 9时,粘度最小(9 mPa.s),透明度最高(98.3%),反应pH升至11时淀粉在室温下糊化;反应时间超过3 h后粘度和透明度趋于稳定。Taking NaOCL as oxidant, viscidity and transparency of the starch paste as test index, oxidized starch was made by different treatments. The influence of dosage of NaOCL, temperature, pH and time to the viscidity and transparency of starch paste were studied. The results showed that along with the increase of dosage of NaOCL, temperature, pH and time, the viscidity of starch decreased gradually, but the transparency increased. The viscidity and transparency tended to stabilization while the dosage of NaOCL was higher than 4%. When the temperature went up to 40℃, the viscidity went down to the minimum of 12 mPa· s and the transparency reached to the maximum of 97.1%. The lowest viscidity is 9mPa. s and highest transparency is 98.3 % when pH9. The starch can be gelatinized under room temperature when pH11 . The viscidity and the transparency tended to stableness when reaction time longer than 3 h.

关 键 词：次氯酸钠 氧化淀粉 粘度 透明度 

分 类 号：TS201.2[轻工技术与工程—食品科学]