| 谷氨酸制备马铃薯交联淀粉研究 |
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| 引用本文： | 李育峰,王婷.谷氨酸制备马铃薯交联淀粉研究[J].粮食与油脂,2011(9). |
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| 作者姓名： | 李育峰 王婷 |
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| 作者单位： | 河北北方学院农林科技学院,河北张家口,075000 |
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| 摘 要： | 以谷氨酸作交联剂制备马铃薯交联淀粉,对其制备条件进行研究,考察影响其交联效果因素。结果表明,谷氨酸制备马铃薯交联淀粉工艺条件为:谷氨酸用量5%、pH为8、反应温度45℃、反应时间90 min,在该条件下,制备马铃薯交联淀粉交联度最高。
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| 关 键 词： | 谷氨酸 交联淀粉 马铃薯淀粉 |
Research on preparation of crosslinked potato starch with glutamic acid |
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| LI Yu-feng,WANG Ting.Research on preparation of crosslinked potato starch with glutamic acid[J].Cereals & Oils,2011(9). |
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| Authors: | LI Yu-feng WANG Ting |
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| Affiliation: | LI Yu-feng,WANG Ting(Institute of Science and Technology of Agriculture,Hebei North University,Hebei Zhangjiakou 075000,China) |
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| Abstract: | Using glutamic acid as crosslinker to preparate crosslinked potato starch,The preparation conditions were studied and investigated the effect of the cross-linking factors.The results show that the preparation conditions are glutamic acid content 5%,pH value of 8,the reaction temperature is 45℃, reaction time was 90min.To optimize the conditions for the preparation,the prepared cross-linked potato starch crosslinking degree of the highest. |
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| Keywords: | glutamic acid crosslinked starch potato starch |
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