己二酸交联碎米淀粉的工艺研究  

Study of Hexane Diacid-crosslinked Broken Rice Starch

作　　者：苟林[1] 王泽南[1] 国志坚[1] 蒋艳[1] 徐春泽[1] 

机构地区：[1]合肥工业大学生物与食品工程学院,安徽肥230009

出　　处：《现代食品科技》2012年第1期74-76,65,共4页Modern Food Science and Technology

基　　金：安徽省教育厅重点项目(KJ2010A276)

摘　　要：以碎米淀粉为原料,己二酸为交联剂,通过单因素与正交实验确定己二酸交联碎米淀粉的最佳制备工艺。结果显示,制备己二酸交联碎米淀粉的最佳工艺条件为:己二酸的添加量为0.5%(m/m,相对于淀粉干基),pH值为9,反应时间为1.0 h,反应温度为60℃。在该条件下,制备的己二酸交联淀粉的交联度为0.75 mL。The preparation of hexane diacid-crosslinked broken rice starch was studied using broken rice starch as raw materials using hexane diacid as crosslinking regents. Single factor test and the following orthogonal experimental design were used to obtain the best preparation technology. The amount of hexane-diacid, pH, reaction time and reaction temperature were 0.5% （m/m）, 9, 1.0 h and 60 ℃, respectively. Under these conditions, the preparation of hexane diacid-crosslinked starch＇s crosslinking degree is up to 0.75 mL.

关 键 词：碎米淀粉 己二酸 沉降积 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]