芭蕉芋交联淀粉的制备工艺及糊化特性  

Preparation Technology and Pasting Properties of Cross-Linked Canna Starches

作　　者：李振玉 苏键 韦丽婷 Li Zhenyu;Su Jian;Wei Liting(Guangxi Light Industry Science and Technology Research Institute Co.,Ltd.,Nanning 530031)

机构地区：[1]广西轻工业科学技术研究院有限公司,南宁530031

出　　处：《中国粮油学报》2021年第10期144-148,共5页Journal of the Chinese Cereals and Oils Association

摘　　要：以芭蕉芋淀粉为原料,三偏磷酸钠为交联改性剂,对芭蕉芋淀粉进行交联反应制备出芭蕉芋交联淀粉。采用正交实验设计进行制备工艺的优化,以淀粉糊化特性中的崩解值和水合特性中的膨润力为指标,结果表明:当三偏磷酸钠用量为淀粉质量分数的0.7%,反应温度45℃,反应时间1.5 h,反应pH为9.50时,淀粉的交联效果最好。还考察了三偏磷酸钠的用量、反应pH、反应温度、反应时间对芭蕉芋交联淀粉糊化特性的影响。Canna starch was prepared by crosslinking reaction of canna starch and sodium trimetaphosphate was used as the cross-linked agent.Orthogonal experimental design was used to optimize the preparation process.Swelling power and breakdown viscosity was used for evaluation of properties of cross-linked canna starch as indexes.The results indicated that the best preparation technology of cross-linked canna was that concentration of sodium trimetaphosphate was 0.7%,reaction pH value was 9.50,reaction temperature was 45℃and reaction time was 1.5 hours.Moreover,the effects of concentration of sodium trimetaphosphate,reaction pH value,reaction temperature and reaction time on pasting properties were also studied.

关 键 词：芭蕉芋淀粉 交联淀粉 制备工艺 糊化特性 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]