碎米交联多孔淀粉制备工艺的研究  

Preparation of cross-linked porous broken rice starch

作　　者：李莹[1] 王泽南[1] 刘鹏[1] 张秋子[1] 吴红引[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,合肥230009

出　　处：《食品科技》2011年第5期247-250,共4页Food Science and Technology

基　　金：安徽省教育厅重点项目(Kj2010A276)

摘　　要：以碎米多孔淀粉为原料,以三偏磷酸钠为交联剂制备碎米交联多孔淀粉。选取沉降积作为交联淀粉交联效果的评价指标,通过单因素和正交实验,获取交联工艺最佳条件为:三偏磷酸钠用量3.5%、pH9、交联温度40℃、交联时间120min。在此条件下,碎米交联多孔淀粉的沉降积为1.78mL,吸油率为86.1%。Selecting porous starch of broken rice as raw material and sodium trimetaphosphate as cross-linking agent, cross-linked porous starch was prepared. Through single factor’s test and orthogonal experiment, the result showed that the optimum cross-linked conditions were： the amount of sodium trimetaphosphate 3.5%, pH 9, temperature40 ℃, time 120 min. Under this condition, the settlement plot was 1.78 mL, the oil absorptivity ratio was 86.1%.

关 键 词：碎米 交联 多孔淀粉 沉降积 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]