| 大米多孔淀粉及大米多孔酯化淀粉吸附特性的研究 |
| |
| 引用本文： | 张甲奇,张燕萍.大米多孔淀粉及大米多孔酯化淀粉吸附特性的研究[J].食品工业科技,2011(8):108-111. |
| |
| 作者姓名： | 张甲奇 张燕萍 |
| |
| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
| |
| 摘 要： | 研究大米多孔淀粉和大米多孔酯化淀粉对次甲基蓝的吸附特性,分析酶解时间和取代度对淀粉吸附次甲基蓝的影响,在此基础上建立了大米多孔淀粉和大米多孔酯化淀粉的吸附速率方程。结果表明,大米多孔淀粉吸附次甲基蓝的最佳浓度为25×10-5mol/L,大米多孔淀粉和大米多孔酯化淀粉对次甲基蓝的饱和吸附量分别为4.88mg/g和5.97mg/g。与大米原淀粉相比,大米多孔淀粉和大米多孔酯化淀粉对次甲基蓝的吸附量得到明显提升,其中大米多孔酯化淀粉的吸附量更大。
|
| 关 键 词： | 大米多孔淀粉 酯化淀粉 吸附 次甲基蓝 |
Adsorption characteristics of porous rice starch and the esterified porous rice starch |
| |
| ZHANG Jia-qi,ZHANG Yan-ping.Adsorption characteristics of porous rice starch and the esterified porous rice starch[J].Science and Technology of Food Industry,2011(8):108-111. |
| |
| Authors: | ZHANG Jia-qi ZHANG Yan-ping |
| |
| Affiliation: | ZHANG Jia-qi,ZHANG Yan-ping*(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China) |
| |
| Abstract: | |
| |
| Keywords: | porous rice starch esterified starch adsorption methylene blue |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
