淀粉预处理方法对多孔淀粉的影响

多孔淀粉的制备原料有玉米淀粉、木薯淀粉、马铃薯淀粉等。在制备过程中,淀粉原料某些性质的变化对多孔淀粉性质有一定影响,不同原料、或同一原料的不同处理方式都会影响多孔淀粉的形成。有效的预处理方法对改变淀粉原料的性质,提高多孔淀粉的生产效率,降低生产成本,改善多孔淀粉的性质十分重要。     

淀粉预处理对酶法制备多孔淀粉影响

多孔淀粉制备原料有玉米淀粉、木薯淀粉、马铃薯淀粉等,在制备过程中,淀粉原料某些性质变化对多孔淀粉性质有一定影响,不同原料、或同一原料不同处理方式都会影响多孔淀粉形成;有效预处理方法对改变淀粉原料性质,提高多孔淀粉生产效率,降低生产成本,改善多孔淀粉性质十分重要。该文对淀粉不同处理方式对多孔淀粉影响进行综述。     

淀粉微球研究进展

该文综述淀粉微球特点、典型合成方法、作用机制及应用领域。     

木薯淀粉与玉米淀粉用于生产淀粉糖浆的对比研究

根据淀粉糖的生产工艺,对比研究木薯淀粉及玉米淀粉对淀粉糖浆质量及生产成本的影响。试验结果表明,玉米淀粉作为生产淀粉糖浆的原料效果较好。     

直链淀粉含量对抗性淀粉形成的影响

考察不同直链淀粉含量的高直链玉米淀粉形成抗性淀粉的能力。结果表明:随着直链淀粉含量的增加抗性淀粉含量增大,最高可达20.74%,普通玉米淀粉的抗性淀粉得率仅为9.09%。     

蕨根、葛根和马铃薯淀粉油炸膨化加工性质的比较研究

研究了在蕨根淀粉、葛根淀粉和马铃薯淀粉中添加食盐、碳酸氢钠、蔗糖、油脂后油炸加热效果、物料膨化效果的改变情况。结果表明:由于食盐、碳酸氢钠、蔗糖对淀粉糊化的影响及加热后的特性,随着添加量的增加膨化率变小,膨化过程也相对迟缓;随着糖含量的增加,产品的孔隙状态发生变化,孔隙变形、回缩,产品硬度减小,脆度增大,孔隙率渐大,色泽加深。油脂的添加,对脆度影响较大,但是对于膨化率、色泽的影响不大,添加过多时,口感变差。最佳配比是:食盐2%,碳酸氢钠0.2%～0.5%,蔗糖6%,油脂5%,并添加适量甜味剂以改善口感。     

用变性淀粉等添加剂改进淀粉膜强度的研究

以马铃薯淀粉为主要原料,通过制膜机制成了具有一定机械强度的可食性淀粉膜。为增加淀粉膜的机械性能,考察了变性淀粉等添加剂对淀粉膜性能的影响,试验发现添加马铃薯淀粉醋酸酯、海藻酸钠和卡拉胶等食品添加剂可以改进淀粉膜的强度。     

芋头淀粉提取工艺优化及淀粉特性研究

以NaOH为浸泡剂,探讨了料液比、pH、浸泡时间、浸泡温度对芋头淀粉提取率及色泽的影响,并对芋头淀粉特性进行了初步研究。结果显示芋头淀粉提取最佳工艺条件为：pH10.0、浸泡温度25℃、料液比1：3、浸泡时间80min。提取率可达84.82%,淀粉白度高达94.11,优于现有文献报道及市售其它常用淀粉;淀粉特性研究显示,芋头淀粉的体积平均粒度在10μm以下,d（0.5）为14.6μm,稍大于10μm;芋头淀粉具有优良的热稳定性、冷稳定性,凝胶强度和凝成特性等特性。     

双醛蜡质玉米淀粉的制备与特性研究

以蜡质玉米淀粉为原料,高碘酸钠为氧化剂,通过单因素实验,得到双醛淀粉制备的最优工艺条件:高碘酸钠与淀粉物质的量之比1.1:1,反应pH3.0,温度30℃,反应时间2h,淀粉乳浓度8%,得到的双醛淀粉中醛基含量为87.36%。偏光显微镜图片显示,样品醛基含量越高,偏光十字越少;通过红外图谱的表征,发现在波长为1729cm-1处出现明显的吸收峰,说明反应产物中有醛基存在;布拉班德粘度曲线表明,双醛淀粉的起糊温度比原淀粉高,峰值粘度随氧化度的升高而降低;X-射线衍射图谱表明,强峰吸收随着醛基含量的升高而消失,说明淀粉的结晶结构被破坏。     

木薯淀粉黄原酸酯制备

以木薯淀粉为原料,研究环氧氯丙烷用量、二硫化碳用量、反应时间、硫酸镁用量等因素对淀粉黄原酸酯吸附银离子能力影响。通过正交试验,确定对木薯淀粉黄原酸酯吸附性能影响能力大小依次为:环氧氯丙烷>反应时间>二硫化碳>硫酸镁;且最优制备工艺制得木薯淀粉黄原酸酯对银离子吸附率可达97.9%。     

淀粉糊化及其检测方法

淀粉糊在食品工业具有重要应用价值,淀粉糊性质直接影响食品品质。该文介绍淀粉糊化特性及其检测方法,详述各种检测方法在淀粉糊中应用实例,并指出其中优缺点;提出今后淀粉糊检测方法发展方向,为淀粉糊在食品工业广泛应用奠定基础。     

机械活化木薯淀粉制备交联淀粉研究

采用搅拌球磨机对木薯淀粉进行机械活化,以活化60 min木薯淀粉为原料、环氧氯丙烷为交联剂制备交联淀粉;探讨机械活化时间、反应时间、反应温度、交联剂用量、体系pH值对木薯淀粉交联反应影响,通过正交实验优化制备条件。结果表明,机械活化对木薯淀粉交联反应有显著强化作用;最优制备条件为:反应时间80 min、反应温度35℃、pH=10、环氧氯丙烷用量0.10 ml;在此条件下,制得交联淀粉沉降积为0.226 ml。     

木薯淀粉与木薯变性淀粉鱼糜加工性质的比较

摘要：本研究比较了木薯淀粉、木薯醋酸酯交联淀粉和木薯磷酸酯交联淀粉对鱼糜加工性质的影响,并测定了二种木薯醋酸酯交联淀粉、二种木薯磷酸酯交联淀粉以及木薯淀粉和鱼糜加工相关的冻融稳定性、透光率、溶解性、膨润度和凝沉性等特性。并将木薯淀粉和四种变性淀粉分别添加到鱼糜中,测定鱼糜冻融过程中的持水性、白度以及凝胶强度等品质特性。结果表明：木薯变性淀粉因引入了磷酸基、羧甲基等亲水性基团,在透光率、冻融稳定性、溶解性和凝沉性等性质方面较木薯淀粉均有提高,添加木薯变性淀粉所得到的鱼糜制品白度、持水性和凝胶强度分别增加了17.7%、10.2%、77.7%。木薯变性淀粉较木薯淀粉更适合用于加工鱼糜。     

从胡萝卜中提取淀粉的试验

尝试从秘鲁胡萝卜中提取淀粉,并将其理化性质与木薯淀粉进行了比较。结果显示,胡萝卜淀粉含量较高,与木薯淀粉的理化特性相似;其形态为球形和破鸡蛋壳颗粒状,其直径大小为4～26μm。     

马铃薯氧化淀粉性质及表征

采用马铃薯淀粉为原料,FeSO4为催化剂,H2O2为氧化剂干法制备氧化淀粉,对氧化淀粉溶解度及其糊的表观粘度、透明度、冻融稳定性、凝沉性等性质进行研究。结果表明,与原淀粉相比,马铃薯氧化淀粉溶解度、透明度增大,表观粘度降低,冻融稳定性增强,凝沉性减弱;并对氧化淀粉结构进行表征。     

淀粉增溶技术研究

该文对近年来用于淀粉增溶方法及特点进行综述,以期为进一步研究打下基础。     

Effects of gamma irradiation on starch digestibility of rice with different resistant starch content

Three rice cultivars (RS3M, RS4H and RS5L) differing in resistant starch contents but similar in genetic background were chosen to study the effects of gamma irradiation on starch physicochemical properties and digestibility. Irradiation increases the resistant starch content in all the three cultivars and in a dose‐dependent manner in rice with low‐resistant starch content (RS5L). Irradiation decreases apparent amylose content and gelatinisation temperature and changed the starch granule structure, while increasing V‐type crystallinity. Starch enzymatic hydrolysis rate was reduced following irradiation, and the effect of irradiation on reducing starch digestibility was negatively correlated with resistant starch content. Treatment with gamma irradiation has therefore a potential for increasing resistant starch content and producing low digestibility of starch in common rice.     

Production and physicochemical properties of resistant starch from hydrolysed wrinkled pea starch

The content and physicochemical properties of resistant starches (RS) from wrinkled pea starch obtained by different molecular mass reduction processes were evaluated. Native and gelatinised starches were submitted to acid hydrolysis (2 m HCl for 2.5 h) or enzymic hydrolysis (pullulanase, 40 U g^?1 for 10 h), followed by hydrothermal treatment (autoclaving at 121 °C for 30 min), refrigeration (4 °C for 24 h) and lyophilisation. Native starch showed RS and total dietary fibre contents of 39.8% and 14.3%, respectively, while processed ones showed values from 38.5% to 54.6% and from 22.9% to 37.1%, respectively. From these, the highest contents were among acid‐modified starches. Processed starches showed endotherms between 144 and 166 °C, owing to the amylose retrogradation. Native and processed starches showed low viscosity, which is inversely proportional to the RS concentration in samples. The heat treatment promoted an increase in the water absorption index. The pea starch is a good source for obtaining resistant starch by acid hydrolysis.     

Pasting and rheologic properties of potato starch and maize starch mixtures

This study characterized the pasting and rheologic behavior of potato/maize starch mixtures of various ratios. Pasting analysis using a Brabender Viscograph indicated that most important pasting parameters did not show a linear change that reflected the ratio of starches. A significant effect on final viscosities and setback was evident. The diameter distribution of starch granules that were heated to 70°C was determined by a laser particle size analyzer. The result suggested that the swelling of starch granules in the mixtures was reduced at the onset of gelatinization. Measurement of dynamic viscoelasticity measurement demonstrated that the mixtures showed slightly higher loss modulus than those seen for the control at small measuring frequencies. The mixture pastes with a high proportion of potato starch exhibited more pseudoplasticity and had a more significant thickening effect than either control paste. Nonadditive behavior was found by mixing potato and maize starch. This suggests that an appropriate blend of starches from diverse botanical origins may provide a simple practical avenue for manipulation.     

羧甲基绿豆淀粉合成工艺研究

以绿豆淀粉为原料,一氯乙酸作为醚化剂,乙醇为溶剂,制备羧甲基绿豆淀粉。以20 g绿豆淀粉为基准,采用正交和单因素试验对制备工艺进行优化,探讨氢氧化钠用量、一氯乙酸用量、醚化温度、醚化时间对产品取代度影响。试验结果表明,其最佳制备工艺条件为:氢氧化钠用量(氢氧化钠/淀粉摩尔比)1.3、一氯乙酸用量(一氯乙酸/淀粉摩尔比)1.0、醚化温度52℃、醚化时间120 min;在此条件下,制得羧甲基绿豆淀粉取代度为1.05。