| 酸解氧化淀粉的制备及其性质研究 |
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| 引用本文： | 李兆丰,顾正彪.酸解氧化淀粉的制备及其性质研究[J].食品与发酵工业,2005,31(2):14-17. |
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| 作者姓名： | 李兆丰 顾正彪 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 基金项目： | 国家自然科学基金资助项目 (No .2 0 2 760 2 7) |
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| 摘 要： | 以玉米淀粉为原料、盐酸为酸解催化剂、过硫酸铵作为氧化剂可以在较短时间里得到粘度较低并具有一定氧化程度的酸解氧化淀粉。在制备过程中 ,酸解和氧化同时进行 ,可以缩短反应时间 ,提高反应效率。和酸解淀粉相比 ,其冷糊粘度较低且抗凝沉性较好 ,在一定程度上克服了酸解淀粉的缺陷 ,在食品和化学工业上具有较好的应用价值。
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| 关 键 词： | 淀粉 酸解 氧化 制备 性质 |
| 修稿时间： | 2004年11月1日 |
Researches on the Preparation and Properties of Acid-thinned and Oxidized Starch |
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| Li Zhaofeng,Gu Zhengbiao.Researches on the Preparation and Properties of Acid-thinned and Oxidized Starch[J].Food and Fermentation Industries,2005,31(2):14-17. |
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| Authors: | Li Zhaofeng Gu Zhengbiao |
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| Abstract: | The acid-thinned and oxidized starch has a few peculiar properties. It was prepared via the reaction of corn starch with hydrochloric acid as acid catalyzer and ammonium persulfate as oxidant. It has a low viscosity and carboxyl content.When starch was oxidized and acid-thinned at the same time, the reaction efficiency will be increased. It showed that the acid-thinned and oxidized starch has some properties of both acid-modified starch and oxidized starch. The viscosity of its cold paste is lower than that of acid-thinned starch paste. The anti-precipitability of modified starch is better than that of acid-thinned starch. The acid-thinned and oxidized starch overcomes the shortcomings of acid-thinned starch and will generate feasible application in food and chemical industry. |
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| Keywords: | starch acid-thinned oxidization preparation properties |
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