木薯交联淀粉性质研究  

Properties of cross-linked cassava starch

作　　者：谭义秋[1] 黄祖强[2] 农克良[1] 

机构地区：[1]广西民族师范学院,广西崇左532200 [2]广西大学化学化工学院,广西南宁530004

出　　处：《粮食与油脂》2012年第11期16-18,共3页Cereals & Oils

基　　金：广西自然科学基金资助项目(2010GXNSFA013049);广西高校优秀人才资助计划项目(桂教(2011)40号);广西高等学校重点资助科研项目(201202ZD094);广西民族师范学院重点科研基金资助项目(XYZD2011002)

摘　　要：采用搅拌球磨机对木薯淀粉进行机械活化,以活化60 min木薯淀粉为原料、氢氧化钠为催化剂、环氧氯丙烷为交联剂制备交联淀粉;对交联淀粉溶解度、糊透明度、冻融稳定性、抗老化、抗酸、抗剪切等性质进行研究。结果表明,相对于活化淀粉,交联淀粉溶解度减小、糊透明度降低;而糊的冻融稳定性、抗老化、抗酸和抗剪切能力增强。The cross-linking starch was prepared by the cassava starch, mechanically, activated for 60 min by a stirring-type ball mill, as a starting material, NaOH as catalyst and epichlorohydrin as cross-linking agent. The properties of the cross-linking starch paste, such as solubility, transparency, freeze-thaw stability, antiretrogradation ability, antiacid ability and antishearing ability, were studied. The experimental results showed that the solubility and the transparency were decreased, and the freeze-thaw stability, the antiretrogradation ability, antiacid ability, antishearing ability were enhanced relative to the mechanical activation cassava starch.

关 键 词：机械活化 交联淀粉 糊性质 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]