马铃薯交联淀粉的制备及性能研究  

Preparation and properties of the cross-linked potato starch

作　　者：何绍凯[1,2] 梁琪[1] 田映良 史琦云 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [2]甘肃省马铃薯变性淀粉工程技术研究中心,甘肃定西743022

出　　处：《粮食与饲料工业》2013年第1期39-41,56,共4页Cereal & Feed Industry

基　　金：甘肃省科技计划资助(093NTGJ012)

摘　　要：以马铃薯淀粉为原料,以环氧氯丙烷为交联剂,通过正交实验研究了交联剂用量、NaOH用量、反应温度、反应时间对溶胀度的影响;并对不同的交联度产品进行了黏度热稳定性、耐酸性、耐碱性和抗剪切能力的测定。结果表明:交联剂用量是影响反应的最主要因素;交联改性能显著提高淀粉的黏度热稳定性、耐酸性、耐碱性和抗剪切能力。Potato starch was cross-linked with eplchlorolhydrin as cross-linking agent. The impact of modification factors such as concentration of cross-linking agent, reaction pH value, reaction temperature, and reaction time on the cross-linking of starch was systematically studied. Properties of the product such as thermal stability of viscosity, acid resistance, and shear resistance were determined. It was found that： the amount of cross-linking agent was the most important factor and cross-linking modification could greatly improved the thermal stability of viscosity, acid resistance, and shear resistance properties of starch.

关 键 词：交联淀粉 环氧氯丙烷 马铃薯淀粉 溶胀度 黏度 耐酸性 耐碱性 抗剪切力 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]