| 不同原料双氧水氧化淀粉的制备及性能 |
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| 引用本文： | 肖俊,张燕萍.不同原料双氧水氧化淀粉的制备及性能[J].食品与发酵工业,2007,33(11):85-88. |
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| 作者姓名： | 肖俊 张燕萍 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214122 |
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| 摘 要： | 研究了不同原料(蜡质玉米淀粉、木薯淀粉、玉米淀粉、小麦淀粉)双氧水氧化淀粉的制备及工艺条件的优化,对不同原料氧化淀粉的性能进行分析,并从中得出如下结论:不同原料氧化淀粉产品的分子质量随羧基质量分数的增大而降低,粘度随羧基质量分数的增大而下降,糊的透明度随羧基质量分数的增大而增大。
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| 关 键 词： | 双氧水 氧化淀粉 分子量 粘度 透明度 |
| 收稿时间： | 2007-09-10 |
| 修稿时间： | 2007-10-12 |
The Preparation and Function of Oxidized Starch Prepared by Hydrogen-peroxide with Different Materials |
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| Xiao Jun,Zhang Yanping.The Preparation and Function of Oxidized Starch Prepared by Hydrogen-peroxide with Different Materials[J].Food and Fermentation Industries,2007,33(11):85-88. |
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| Authors: | Xiao Jun Zhang Yanping |
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| Abstract: | The preparation and function of oxidized starch (prepared with waxy corn starch,tapioca starch,corn starch,wheat starch) was studied,and the optimal reaction conditions for different materials were obtained from the orthogonal experiments.Results showed that the molecular weight of oxidized starch prepared with different materials reduced as the carboxyl content increased;the viscosity reduced with the carboxyl content increasing;the diaphaneity increased with the carboxyl content increasing. |
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| Keywords: | hydrogen-peroxide oxidized starch molecular weight viscosity diaphaneity |
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