| 木薯微孔淀粉的制备及性质研究 |
| |
| 引用本文： | 刘文宏,袁怀波,王宇.木薯微孔淀粉的制备及性质研究[J].食品科学,2006,27(10):265-268. |
| |
| 作者姓名： | 刘文宏 袁怀波 王宇 |
| |
| 作者单位： | 合肥工业大学化学工程学院； 合肥工业大学生物与食品工程学院 |
| |
| 基金项目： | 合肥工业大学科学研究发展基金（050602F） |
| |
| 摘 要： | 以木薯淀粉为原料,探讨α-淀粉酶用量、反应温度、反应pH值和反应时间等因素对其微孔化反应的影响,并对微孔淀粉的吸水率、吸油率和X射线衍射以及扫描电子显微镜结构表征进行了研究。
|
| 关 键 词： | 木薯淀粉 微孔 性质 |
| 文章编号： | 1002-6630（2006）10-0265-04 |
| 收稿时间： | 2006-07-22 |
| 修稿时间： | 2006-07-22 |
Preparation and Properties of Microporous Starch from Cassava |
| |
| LIU Wen-hong,YUAN Huai-bo,WANG Yu.Preparation and Properties of Microporous Starch from Cassava[J].Food Science,2006,27(10):265-268. |
| |
| Authors: | LIU Wen-hong YUAN Huai-bo WANG Yu |
| |
| Affiliation: | 1.College of Chemistry Engineering, Hefei University of Technology, Hefei 230009, China; 2.College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China |
| |
| Abstract: | Selecting cassava starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value and reaction time were investigated. Properties including water absorptivity, oil absorptivity and the structure of microporous starch detected by X-ray diffraction and SEM (scanning electronic microscope) were also stuied. |
| |
| Keywords: | cassava starch microporous property |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《食品科学》浏览原始摘要信息 |
|
点击此处可从《食品科学》下载全文 |
