| 酯化红薯变性淀粉的制备及性质研究 |
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| 引用本文： | 袁怀波,江力,曹树青,张爽,陈宗道.酯化红薯变性淀粉的制备及性质研究[J].食品科学,2006,27(10):245-248. |
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| 作者姓名： | 袁怀波 江力 曹树青 张爽 陈宗道 |
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| 作者单位： | 1. 合肥工业大学生物与食品学院,安徽,合肥,230009
2. 西南大学食品科学学院,重庆,400716 |
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| 基金项目： | 安徽省高等学校青年教师科研资助计划项目（2006iq1023） |
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| 摘 要： | 以红薯淀粉为原料,探讨反应温度、反应pH值、酸酐用量和反应时间等因素对其酯化反应效率的影响,并对醋酸酯化淀粉的膨胀率、溶解度、透明度、冻融稳定性和红外结构表征等进行了研究.
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| 关 键 词： | 红薯淀粉 醋酸酯化 性质 |
| 文章编号： | 1002-6630（2006）10-0245-04 |
| 收稿时间： | 2006-07-24 |
| 修稿时间： | 2006-07-24 |
Preparation and Property of Acetified Starch from Sweet Potato |
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| YUAN Huai-bo,JIANG Li,CAO Shu-qing,ZHANG Shuang,CHEN Zong-dao.Preparation and Property of Acetified Starch from Sweet Potato[J].Food Science,2006,27(10):245-248. |
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| Authors: | YUAN Huai-bo JIANG Li CAO Shu-qing ZHANG Shuang CHEN Zong-dao |
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| Affiliation: | 1.College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China; 2.College of Food Science, Southwest University, Chongqing 400716, China |
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| Abstract: | Selecting sweet potato starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value, reaction time and the consumption of acetic anhydride were investigated. Properties including expansibility, solubility, transparence, freeze-melt stability and degree of substitute (DS) were systematically studies. The structure of acetified starch was detected by FTIR spectrum. |
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| Keywords: | sweet potato starch acetic esterfication property |
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