| 酒精碱法制备颗粒状冷水可溶糯玉米淀粉的研究 |
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| 引用本文： | 陈小欢,邬应龙,陈杭.酒精碱法制备颗粒状冷水可溶糯玉米淀粉的研究[J].粮油食品科技,2006,14(6):24-26. |
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| 作者姓名： | 陈小欢 邬应龙 陈杭 |
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| 作者单位： | 四川农业大学食品科学系,四川,雅安625014 |
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| 摘 要： | 采用酒精碱法制备颗粒状冷水可溶糯玉米淀粉,并应用响应面中心组合设计研究了淀粉乳浓度、碱用量、反应时间对颗粒状冷水可溶糯玉米淀粉冷水溶解度的影响.结果表明:淀粉乳浓度、碱用量、反应时间对淀粉冷水溶解度的影响都很显著,且淀粉乳浓度、碱用量、反应时间三因素之间对淀粉溶解度的影响还存在一定的交互作用.
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| 关 键 词： | 颗粒状冷水可溶糯玉米淀粉 冷水溶解度 响应面中心组合设计 |
| 文章编号： | 1007-7561(2006)06-24-03 |
| 修稿时间： | 2006年8月10日 |
Preparation of granular cold-water-soluble waxy maize starch by alcoholic-alkaline treatment |
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| CHEN Xiao-fluan,WU Ying-long,CHEN Hang.Preparation of granular cold-water-soluble waxy maize starch by alcoholic-alkaline treatment[J].Science and Technology of Cereals,Oils and Foods,2006,14(6):24-26. |
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| Authors: | CHEN Xiao-fluan WU Ying-long CHEN Hang |
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| Abstract: | Granular cold-water-soluble waxy maize starch was prepared by alcoholic-alkaline treatment. The effects of concentration of starch, quantity of alkali and reaction time on cold-water solubility of starch were analyzed by response surface central composite design. The result showed that all of the three factors have significantly effect on cold-solubility of starch and the three factors have some interaction. |
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| Keywords: | granular cold-water-soluble waxy maize starch cold-water solubility response surface central composite design |
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