小麦颗粒状冷水可溶淀粉的制备工艺条件优化

以小麦A淀粉为材料.采用乙醇-碱处理法制备颗粒状冷水可溶淀粉,在系统分析乙醇体积分数、碱浓度、反应温度、反应时间等因素对颗粒状冷水可溶淀粉溶解度影响的基础上,对其制备工艺条件进行了优化.结果表明:采用乙醇-碱法制备小麦颗粒状冷水可溶淀粉,乙醇体积分数和反应时间对产物溶解度的影响显著;小麦颗粒状冷水可溶淀粉的适宜制备条件为反应温度65℃,乙醇体积分数80%,反应时间为80 min,碱浓度10 g/100 ml,其溶解度可达81.44%.     

颗粒状冷水可溶马铃薯淀粉的制备及性质研究

以马铃薯淀粉为原料,研究了常压下颗粒状冷水可溶淀粉的制备方法和性质特征。实验证明,醇解法所得的颗粒状冷水可溶淀粉的溶解度可以达到100%。反应的最佳条件为相对加入碱量28mL,乙醇浓度80%,淀粉乳浓度14%,反应温度40℃,反应时间50min,对应的最佳颗粒状冷水可溶马铃薯淀粉的冷水溶解度为97.4%(60g马铃薯淀粉)。经醇解法处理后所得到的不同冷水溶解度的颗粒状淀粉样品,颗粒保持完整,但其表面不再光滑,呈现出凹陷﹑空隙和裂缝等特征;随着冷水溶解度的提高,淀粉样品的偏光十字呈现逐渐减少的趋势,且结晶性逐渐降低直至完全消失。     

乙醇碱法处理对荞麦颗粒状冷水可溶淀粉溶解度的影响

以荞麦淀粉为原料,采用乙醇碱法对荞麦淀粉进行改性修饰,系统分析了乙醇体积分数、碱浓度、反应温度、反应时间等因素对改性后淀粉溶解度的影响。结果表明：反应温度对改性后荞麦颗粒状冷水可溶淀粉溶解度的影响最大,碱用量和乙醇体积分数的影响次之,反应时间的影响较小,各因素对产物溶解度影响均达到显著水平;在反应条件为反应温度70℃、反应时间25 min、乙醇体积分数55%、碱用量为45 mL时对荞麦颗粒状冷水可溶淀粉溶解度的影响最大,此时其溶解度达到22.52%。     

颗粒冷水可溶淀粉制备技术研究

研究了采用乙醇-碱溶液处理方法制备颗粒冷水可溶淀粉的工艺技术。以溶解度和粘度作为评价指标，通过正交试验和响应面分析，得出制备颗粒冷水可溶淀粉的工艺中反应温度与乙醇浓度对溶解度影响显著，反应温度、碱用量、乙醇浓度及反应温度与碱用量、碱用量与乙醇用量的交互作用对粘度影响显著。     

颗粒状冷水可溶淀粉的制备、特性及应用

本文介绍了颗粒状冷水可溶淀粉的五种制备方法,对比了以不同品种淀粉为原料,利用酒精碱法制备颗粒状冷水可溶淀粉的制备条件。总结了颗粒状冷水可溶淀粉的物理化学特性,包括溶解度、黏度特性,热学性能等;以及在食品工业中的应用,并对今后颗粒状冷水可溶淀粉的研究进行了展望。     

酒精碱法制备颗粒冷水可溶甘薯淀粉

采用酒精碱法制备颗粒冷水可溶甘薯淀粉,分析了乙醇和淀粉(干基)的比例、氢氧化钠溶液用量、水和淀粉(干基)的比例、反应温度和反应时间5个因素对冷水溶解度的影响,从而得出了单因素制备颗粒冷水可溶甘薯淀粉的最佳条件:乙醇和淀粉(干基)的比例为4.0:1,氢氧化钠溶液用量为27.0 g,水和淀粉(干基)的比例为2.0:1,反应温度35℃,反应时间15 min,此时的冷水溶解度为87.81%.     

颗粒状冷水可溶淀粉糊性质的研究

在常压下,用醇解法制备了不同溶解度的颗粒状冷水可溶淀粉系列,并对玉米、木薯和马铃薯原淀粉及其不同溶解度的颗粒状冷水可溶淀粉糊的性质进行了研究。试验证明,相对于原淀粉糊,醇解法制备的颗粒状冷水可溶玉米淀粉糊的表观粘度和冻融稳定性有所提高,凝沉性降低;颗粒状冷水可溶木薯和马铃薯淀粉糊的表观粘度、凝沉性和冻融稳定性均降低。三种颗粒状冷水可溶淀粉糊的透明度大大提高,且随着溶解度提高其透明度增大。     

超声波辅助制备冷水可溶性甘薯淀粉

以甘薯淀粉为原料,采用超声波辅助乙醇碱法制备颗粒状冷水可溶性甘薯淀粉,系统研究了淀粉乳浓度、乙醇浓度、碱用量、超声波功率和超声波时间对冷水可溶淀粉溶解度的影响。在单因素试验基础上,通过Box-Behnken响应面优化制备条件,得到最佳的反应条件为:淀粉乳质量浓度4.0 g/100 m L,乙醇体积分数81%,超声波功率为300 W,超声时间22 min。经验证,在最佳条件下,所制得的甘薯淀粉溶解度达到96.38%,回归模型预测值与实测值的相对误差1%。研究结果表明,超声波在制备冷水可溶性甘薯淀粉方面有一定的应用前景。     

冷水可溶淀粉的物理法制备及应用研究进展

淀粉作为一种资源丰富的可降解生物原料,在食品、药品、纺织等行业都有着广泛的应用,而未经改性的原淀粉冷水溶解度和冷糊黏度较低,常需加热成糊才能使用,降低了使用的便捷性.冷水可溶淀粉是一种冷水溶解度和冷糊黏度均有大幅度提高的改性淀粉,根据改性后淀粉是否可以保留颗粒形态,可将冷水可溶淀粉分为预糊化淀粉和颗粒状冷水可溶淀粉两大...     

颗粒冷水可溶性多孔淀粉的制备技术研究

采用乙醇碱法制备颗粒冷水可溶多孔淀粉,分析了乙醇体积分数、NaOH添加量、反应时间以及反应温度4个因素对多孔淀粉溶解度的影响,得出了制备冷水可溶多孔淀粉的适宜工艺条件是:10 g多孔淀粉(干基)加入100 mL体积分数为80%的乙醇溶液,NaOH添加量为4.4 g,反应温度为55℃,反应时间为20min,淀粉溶解度可达到74%。制备的速溶多孔淀粉颗粒具有较大的凹陷和孔洞,并保持其原淀粉的完整颗粒结构。经试验测定,冷水可溶多孔淀粉对油脂的吸附率可达到71.6%,具有较好的吸附性能。     

压热法制备荞麦抗性淀粉工艺优化

研究了压热法制备荞麦抗性淀粉的工艺参数。比较了不同淀粉乳浓度、热处理温度、热处理时间、淀粉乳pH值对荞麦抗性淀粉得率的影响。采用三因素二次回归旋转正交组合设计,优化荞麦抗性淀粉制备参数,建立了各因子与荞麦抗性淀粉得率关系的数学回归模型,确定了最佳的制备条件:淀粉乳浓度为59.41%,压热处理温度为123.33℃,压热时间60.79min,荞麦抗性淀粉的产率理论最高值可达16.6053%。     

Distinctive Sorghum Starch Granule Morphologies Appear to Improve Raw Starch Digestibility

Various factors, including starch granule channels, have been suggested to contribute to the control of sorghum starch digestibility for animal feed. Isolated starch from two normal sorghum lines (P721N, IS6986) and one high protein digestibility (HPD) mutant line (111) that differed in starch granule morphology were selected to study the influence of these factors on starch digestibility. Scanning electron micrographs were taken of raw and digested starches. Microscopy results confirmed that in all three sorghum lines channels in starch granules are the main route of enzyme penetration and the central cavity area is the starting point of enzyme digestion. Channel density was more pronounced in the HPD sorghum mutant line than in normal lines, which may have been responsible for its relatively high digestibility. Micrographs of IS6986 showed unique starch granule morphology with a collapsed ”doughnut‐shaped” structure in a portion of the granules. These unusual granules were rapidly digested and, unlike normal spherical granules, totally disappeared after 30 min of digestion. Amylases appeared to have fast access to the collapsed‐appearing starch granules. Digestion profiles, following incubation with pepsin and α‐amylase, showed that IS6986 and the HPD mutant (111) had the highest initial rate of starch digestion, followed by P721N. These findings provide insight as to how new sorghum cultivars might be developed with high starch digestibility for animal feed use.     

Evaluation of Some Starch Derivatives Containing Amide Groups as Flocculants

Three types of starch derivatives namely poly(acrylamide)‐starch graft copolymer, carbamoylethylated starch, and starch carbamate were prepared and evaluated as flocculants. Native and hydrolyzed maize starches were used as parent materials for these derivatives. The flocculation was followed by monitoring transmission % and weight removal %. The different factors affecting flocculation were studied. These factors include: (a) flocculant dose, (b) pH of the flocculation medium and (c) starch derivatives type, molar mass and nitrogen content. The flocculation efficiency of the three starch derivatives follows the order: poIy(acryIamide)‐starch graft copoIymer > carbamoylethylated starch > starch carbamate. The flocculation efficiency increases on increasing the nitrogen content and/or decreasing the molar mass of the flocculant. The flocculation efficiency of various flocculants at pH 6 is higher than at pH 8. The poIy(acryIamide)‐ starch graft copoIymer based on H₃‐starch has a higher flocculation efficiency than polyacryIamide.     

几种淀粉对河粉品质影响

以早稻米为原料制作河粉,添加1％-15％玉米淀粉、马铃薯淀粉、焦芋淀粉、马蹄粉,并对河粉的粘度、弹性、拉伸强度、断条率等感官特性进行测定;在此基础上进行三因素水平正交试验,结果表明,河粉中添加淀粉最佳配比为:5％玉米淀粉、2％焦芋淀粉、2％马铃薯淀粉、1％马蹄粉。     

干法制备氧化淀粉的工艺研究

以H_2O_2为氧化剂，在碱催化剂存在的条件下干法制备出氧化淀粉。并对反应温度、反应时间、反应体系水的质量分数、NaOH与淀粉的摩尔比和H_2O_2与淀粉的摩尔比对氧化淀粉羧基含量的影响进行了研究。在固定反应时间3h，以及H_2O_2与淀粉的摩尔比0.225的条件下，选择反应温度、反应体系水的含量、NaOH与淀粉的摩尔比为三因素，采用正交实验，确定出制备氧化淀粉的最佳工艺参数为：反应温度60℃、反应体系水的质量分数为26.5％、NaOH与淀粉的摩尔比为0.135。     

响应面法优化水晶月饼饼皮的制作工艺

在醋酸酯淀粉用量、加水量、加油量等单因素实验的基础上,根据Box-Behnken中心组合实验设计原理,采用三因素三水平响应曲面分析法,分别以水晶月饼质量下降值和硬度上升值为响应值作响应面.水晶月饼饼皮最佳制作工艺条件为:醋酸酯淀粉58.19 g、加水量150 g、加油量20.29 g.在此条件下,水晶月饼的质量下降值和硬度上升值分别为3.29 g、122.38 g.     

响应面优化高抗性淀粉米蒸煮工艺研究

采用响应曲面法对新型高抗性淀粉米的蒸煮工艺进行优化。选择浸泡温度、浸泡时间、米水比为响应因子,抗性淀粉含量为响应值,进行三因素三水平的响应曲面法分析。研究结果表明:高抗性淀粉米蒸煮最佳工艺条件为浸泡温度43℃、浸泡时间25min、米水比1:1.6,实际测得的抗性淀粉含量为6.79%,与理论预测值比较误差为0.45%。采用响应曲面法优化得到的工艺参数可供在生产应用中参考。     

参薯抗性淀粉的压热法制备工艺

为提高参薯淀粉转化为抗性淀粉的产率,对参薯淀粉的压热法制备抗性淀粉进行了研究。以参薯淀粉为原料,通过单因素试验分析各种因素对抗性淀粉产率的影响;经过三因素二次正交旋转组合设计结合响应面分析,得出淀粉乳浓度、pH、压热时间对抗性淀粉含量的影响大小次序:淀粉乳浓度>pH>压热时间;最佳工艺条件为淀粉乳质量浓度33.00%,pH 7.6,121℃压热处理36 min,4℃下老化处理24 h,80℃烘干18 h,得到的抗性淀粉质量分数为13.92%。     

高取代醋酸酯变性淀粉浆料的研究

主要探讨了3种因素(即反应时间、反应温度和酯化剂用量)对合成醋酸酯淀粉取代度的影响,并通过测试其在浆料方面的性能,分析得到了制备高取代醋酸酯变性淀粉的最佳工艺,合成了适合上浆的高取代醋酸酯淀粉.     

Effect of high hydrostatic pressure on starches: A review

Various strategies have been employed to enhance starch property, including thermal processing, chemical modification. The application of high hydrostatic pressure (HHP) may be a complementary, synergistic, or an additive starch enhancement technique. While most current applications of HHP are in starch processing, over 25 starches had been investigated by HHP, which can induce gelatinization and modification of some starches. Different starch responds differently to high pressure depending on the pressure range, starch source, pressurization temperature and time, different solvent and starch concentration. We have re‐examined the information on the various factors that influence the HHP‐induced structure, gelatinization, retrogradation, and modification of starches from different plant sources, with an emphasis on the HHP‐induced gelatinization. The compiled evidence of high pressure starch enhancement in this paper indicates that HHP is an effective technology with potential for greater utilization in starch application.