酸浆法沉降淀粉机理研究现状  

Study status of mechanism of starch isolation with the acidic steeping liquor

作　　者：李文浩[1] 沈群[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083

出　　处：《食品工业科技》2010年第5期382-383,386,共3页Science and Technology of Food Industry

基　　金：国家“十一五”科技支撑计划(2006BAD02B01)

摘　　要：酸浆法沉降淀粉是我国生产淀粉的传统工艺,而对于其机理的研究比较缺乏。目前研究表明:酸浆中乳酸乳球菌细胞壁上的凝集素具有沉淀淀粉的能力,酸浆的酸度、部分金属离子、有机酸也影响淀粉的沉淀及性质,利用酸浆法沉降的淀粉和利用此淀粉生产的粉丝结构和性质也发生不同程度的变化。Isolating starch by acid steeping liquor was a traditional technique in China,which lacked of deep research. The current study showed that agglutinin existed in cell wall of Lactococcus lactis in sour liquid had the ability of precipitating starch. In addition,acidity,some metallic ions and organic acids in steeping liquor affected the isolation effect and starch properties as well. Besides,the quality and structure of vermicelli produced with starch which was isolated by steeping liquor also had different degree of change.

关 键 词：酸浆 淀粉 粉丝 金属离子 有机酸 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]