| 籼米淀粉超微粉体的制备及其性质 |
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| 引用本文： | 姚怀芝,姚惠源.籼米淀粉超微粉体的制备及其性质[J].中国粉体技术,2003,9(6):23-25. |
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| 作者姓名： | 姚怀芝 姚惠源 |
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| 作者单位： | 江南大学,食品学院,江苏,无锡,214036 |
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| 摘 要： | 研究了籼米淀粉超微粉体的一种新的制备方法 ,通过正交实验确定了酶处理淀粉的最佳条件 ,考察了淀粉的溶解度和膨润力。结果表明 ,酶处理淀粉的最佳工艺参数为 :水解温度４５℃ ,时间为２５ｈ ,酶用量为水解淀粉的４５%。随着粒径的减小 ,淀粉的溶解度增大 ,膨润力下降。
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| 关 键 词： | 淀粉 复合酶 超微粉体 |
| 文章编号： | 1008-5548(2003)06-0023-03 |
| 修稿时间： | 2003年4月8日 |
Preparation and Characteristics of Superfine Powder of Long rice Starch |
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| YAO Huai-zhi,YAO Hui-yuan.Preparation and Characteristics of Superfine Powder of Long rice Starch[J].China Powder Science and Technology,2003,9(6):23-25. |
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| Authors: | YAO Huai-zhi YAO Hui-yuan |
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| Abstract: | The superfine powder of long-rice starch is prepared by a new method.The optimal conditions for starch treatment with ferment are determined by orthogonal experiments,the effects of various ma-terials on superfine grinding are discussed,and the solubility and the expandibility of the starch are researched.The results show that the optimal conditions for starch treatment with ferment are the tempera-ture of hydrolysis is45℃,the time is25h,the amount of ferment is45%of starch.When the particle size of starch decreases,its solu-bility improves and the expandibi lity comes down. |
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| Keywords: | starch complex-enzyme superfine powder |
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