颗粒状冷水可溶淀粉的浆液性能对比研究  

Study on slurry properties of GCWS starch

作　　者：张禅 曹新伟[1] 刘建立[1] 王鸿博[1] 高卫东[1] ZHANG Chan;CAO Xin-wei;LIU Jian-li;WANG Hong-bo;GAO Wei-dong(Key Laboratory of Eco-textiles, Ministry of Education, Jiangnan University, Wuxi 214122, China)

机构地区：[1]江南大学生态纺织教育部重点实验室,江苏无锡214122

出　　处：《应用化工》2018年第4期733-736,共4页Applied Chemical Industry

基　　金：江苏省先进纺织工程技术中心开放基金(XJFZ/2016/15);江苏省研究生培养创新工程项目(CXZZ13_0749);江苏省产学研前瞻性联合研究项目(BY2015019-07);江南大学吴江高新区大学生创新创业基金项目(1066010242160130);江南大学吴江高新区大学生创新创业基金项目(1066010242160120)

摘　　要：以玉米淀粉、马铃薯淀粉和木薯淀粉为原料,采用乙醇-碱法制备颗粒状冷水可溶(granule cold-water swelling starch,GCWS)淀粉。为了全面表征三种GCWS淀粉的浆液性能,分别研究了其浆液的粘度、粘附力、透明度和凝沉性。结果表明,经乙醇-碱法制备的三种GCWS淀粉的粘度,较其原淀粉粘度降低。在一定温度范围内,随着煮浆温度的提高,三种GCWS淀粉浆液的粘度降低,粘附力和抗老化性能得到提高。Three types of granule cold-water swelling starches（ GCWS） are respectively made of corn,potato and tapioca by using ethanol-alkali method. To comprehensively represent the slurry properties of the three types of GCWS starches,viscosity,adhesion,anti-precipitability and transparency are respectively analyzed. The result indicate that the viscosity of the three GCWS starch prepared by ethanol-alkali method is lower than that of the original starch. The viscosity of the three GCWS starch slurries decreased with the increase of cooking temperature in a range of temperature,while the adhesion and the anti-aging performance have been improved.

关 键 词：颗粒状冷水可溶淀粉 乙醇碱法 粘度 粘附力 抗老化性 

分 类 号：TS101.3[轻工技术与工程—纺织工程]