小麦交联淀粉的制备及性质的研究  

Study on the Preparation and Properties of Cross-linked Wheat Starch

作　　者：王占忠[1] 刘钟栋[1] 陈肇锬[1] 

机构地区：[1]郑州工程学院,河南郑州450052

出　　处：《粮食与饲料工业》2004年第2期20-22,共3页Cereal & Feed Industry

摘　　要：以小麦淀粉为原料 ,环氧氯丙烷为交联剂 ,制备小麦交联淀粉。并对小麦交联淀粉的冻融稳定性、透明度、溶解度和膨润力、抗老化性、抗剪切力、抗酸性等性质进行研究。结果表明 :用环氧氯丙烷交联后的小麦淀粉具有良好的冻融稳定性、抗老化性、抗剪切力、抗酸性和一定的透明度、溶解度和膨润力。Cross-linked wheat starch was prepared from wheat starch by using epichlorohydrin as cross-linking agent. The properties, including freeze-thaw stability, degree of transparency, solubility, swelling power, anti-retrogradation, anti-shearing ability and anti-acid ability etc, were atudied. The results indicated that the cross-linked starch was good in freeze-thaw stability, anti-retrogradation, anti-shearing ability and anti-acid ability, and had certain degree of transparency, swelling power and solubility.

关 键 词：小麦淀粉 环氧氯丙烷 小麦交联淀粉 交联剂 制备 性质 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]