混合酸法甘薯交联淀粉制备及性质研究  

Mixed Method Study on the Preparation and Properties of Sweet Potato Starch

作　　者：郭朔[1] 杜连起[1] 邹静[1] 薛丹丹[2] 

机构地区：[1]河北科技师范学院食品科技学院,河北秦皇岛066600 [2]北京工商大学,北京100048

出　　处：《农产品加工（下）》2017年第7期12-15,18,共5页Farm Products Processing

摘　　要：以市售甘薯淀粉为主要原料,对混合酸法制备甘薯交联淀粉的工艺条件及其性质进行了研究。通过单因素试验确定混合酸添加量、混合酸质量比、反应温度和反应时间,再通过正交试验确定混合酸法制取甘薯交联淀粉的最佳方案,并对制取的甘薯交联淀粉进行性质的测定且与其他淀粉进行比较。结果表明,混合酸法制取交联甘薯淀粉的最佳方案为混合酸添加量为淀粉干质量的3%,柠檬酸∶乙酸酐1∶30,反应温度45℃,反应时间60 min。经对甘薯交联淀粉相关性质的测定表明,其在冻融稳定性、溶解度、膨胀度、白度、凝沉性、抗酸抗碱性等方面都优于原甘薯淀粉,同时与其他变性淀粉进行了比较,为其在食品工业中应用提供了理论依据。With market sweet potato starch as raw material, preparation of cross-linking sweet potato starch by mixed acid process and its properties are studied. This study through the single factor experiment determine mixed acid dosage, the addi-tion ratio of mixed acid, reaction temperature and reaction time, through orthogonal experiment, determine the optimum solu-tion of the optimum method of mixed acid preparation of sweet potato cross-linked starch. Finally, the preparation of cross-linked sweet potato starch properties are compared with other starch. The experimental results show that mixed acid cross-linked sweet potato starch is the best solution for： mixed acid addition amount is 3% of the dry weight of the raw starch, citric acid ？ acetic anhydride is 1 ？ 30, the reaction temperature is 45 ^ , reaction time is 60 min. Products in the freeze-thaw stability, solubility, swelling degree,white degree, retrogratation, and resistance to acid and alkali and so on several aspects to better than raw sweet potato starch, and compared with the other modified starches, provides a theoretical basis for its use in food industry.

关 键 词：甘薯 混合酸法 交联淀粉 性质 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]