魔芋精粉改性研究  

Studies on Konjac Fine Flour Modification

作　　者：庞杰[1] 孙远明[2] 连予生[3] 

机构地区：[1]福建农业大学食科系,福州350002 [2]华南农业大学食品系,广州510642 [3]广东健力宝集团有限公司,三水528100

出　　处：《江西农业大学学报》2000年第4期591-593,共3页Acta Agriculturae Universitatis Jiangxiensis

基　　金：广东省自然科学基金资助项目! (96 0 45 5 );福建省教委资助项目

摘　　要：用魔芋精粉、氯乙酸和氢氧化钠为原料 ,在乙醇溶剂中制备高粘度羧甲基葡甘聚糖 ,用正交试验设计试验考察了物料配比、反应温度和反应时间对产物粘度的影响 。Carboxymethyl konjac glucomannan with high viscosity and transparency has been made from konjc glucomannan, chloracetic acid (CA) and sodium hydroxide using ethanol as solvent. The effects of the ratio of reactants, reaction temperature and reaction time on the viscosity of products were investigated by the method of orthogonal designing, and the optimum reaction conditions were ascertained.

关 键 词：粘度 正交试验 魔芋精粉 改性 反应条件 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]