微粒玉米淀粉糊精的性质研究  

Properties of micro-granular amylodextrin

作　　者：包海蓉[1] 王慥[1] 

机构地区：[1]上海水产大学

出　　处：《食品与机械》2003年第3期14-15,共2页Food and Machinery

摘　　要：以玉米淀粉为原料 ,分别以 70 %E tOH 2 %HCl 2h和 99.9%EtOH 2 %HCl 5h水解处理 ,结合球磨 ,获得微粒淀粉糊精 ,并对此两种微粒淀粉糊精进行了研究。结果表明 ,两样品均具有 2 μm以下的粒径 ,X 射线衍射图谱保持A型特征峰 ,持水性比原淀粉有显著提高。感官及理化特性符合麦芽糊精的相关标准 。In this research, corn starch was hydrolyzed with acid under various conditions(70%EtOH 2%HCl 2h and 99.9%EtOH 2%HCl 5h) and then was ball milled. Some properties of these two micro granular amylodextrins were studied. Both amylodextrins had diameters lower than 2μm. The crystalline pattern of the amylodextrins retained the typical A type pattern. Besides amylodextrins appeared to have higher WHC than native corn starch. Sensory and physicochemical properties were up to the standard of maltodextrin.

关 键 词：玉米淀粉 微粒淀粉糊精 性质 X-射线衍射图谱 持水性 吸湿性 粒径大小 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]