干热变性莲子淀粉制备工艺对其成膜特性影响的研究  

Study on Influence of Preparation Technology on Film-forming Properties of Lotus-seed Starch Modified by Dry Heating

作　　者：张帆[1] 林鸳缘[1] 郑宝东[1] 

机构地区：[1]福建农林大学食品科学学院,福州350002

出　　处：《中国粮油学报》2011年第12期39-44,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：通过将莲子淀粉与海藻酸钠混合均匀后干热反应制得干热变性莲子淀粉,并以其为主要原料制备可食膜,研究不同离子胶用量、反应pH、干热处理的温度和时间对干热变性莲子淀粉成膜特性的影响,确定干热变性莲子淀粉的制备工艺。结果显示:添加海藻酸钠对莲子淀粉进行干热变性处理能改善莲子淀粉的成膜特性,pH和干热温度对干热变性莲子淀粉的成膜性影响最显著。经正交试验优化,当海藻酸钠质量分数为1.0%、pH 71、30℃条件下干热反应3 h时制备的干热变性莲子淀粉成膜特性最优,为海藻酸钠与莲子淀粉干热反应的最佳工艺参数。The effects of ionic gum addition, pH, reaction temperature and time on the of lotus - seed starches modified by dry heating treatment with alginate were studied and the film - forming properties preparation parameters of modified lotus - seed starches were determined in this article. The results showed that lotus - seed starch dry - heated with alginate could improve the film -forming properties of lotus -seed starches, and pH and dry -heating tempera- ture were the most significant impact factors. The optimized processing parameters of lotus seed starches modified by dry heating during the orthogonal experiment were ionic gum additions 1.0%, pH 7.0, reaction time 3 h and temperature 130 ℃. The ideal properties of starch edible film were obtained in this condition.

关 键 词：干热变性 莲子淀粉 制备工艺 成膜特性 

分 类 号：TS235.4[轻工技术与工程—粮食、油脂及植物蛋白工程]