交联作用对甘薯淀粉高温稳定性的影响  

Effect of Cross-linking on the Stability of Sweet Potato Starch under High Temperature

作　　者：易智彪[1] 刘亚伟[1] 杨宝[1] 袁超[1] 

机构地区：[1]郑州工程学院食品工程系,河南郑州450052

出　　处：《粮食与饲料工业》2002年第10期33-35,共3页Cereal & Feed Industry

摘　　要：交联作用能提高淀粉糊粘度及其稳定性。研究交联作用对甘薯淀粉稳定性的影响程度 ,对工业化应用具有非常重要的实际意义。在本研究中 ,采用 2种常见的交联剂进行交联反应 ,对每种交联剂考察了反应温度 ,反应时间 ,pH值和交联剂用量等主要因素的影响。在此基础上 ,进行正交实验 ,对正交结果采用极差分析 ,得到以稳定性为衡量标准的最佳工艺条件。Cross-linking enhances the viscosity and stability of starch. It is important to assay the effect extent of cross-linking in industrial application. Two kinds of cross-linker were used to deal with sweet potato starch, and the effects of reaction temperature, reaction time, pH and the content of cross-linker were determined. Orthogonal experiments were also done on this basis, and data of optimum working conditions were obtained as per the starch stability under high temperature.

关 键 词：交联作用 甘薯淀粉 高温稳定性 粘度 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]