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酸法优化木薯微孔淀粉的工艺及性能研究 总被引:1,自引:0,他引:1
利用盐酸对木薯淀粉进行处理,通过L9(3^4)正交实验,研究盐酸质量分数、反应时间、反应温度和搅拌速度对微孔淀粉吸附性能的影响,并通过差示扫描量热分析(DSC)、X射线衍射分析(XRD)研究微孔淀粉的结构。结果表明:盐酸制备木薯微孔淀粉的最佳工艺条件是:盐酸质量分数2.0%,反应时间8h,反应温度40℃,搅拌速度为1500r/min。通过XRD、DSC分析发现:木薯微孔淀粉的结晶部分比例增加。 相似文献
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《中国食品添加剂》2016,(4)
在鱼丸中添加羟丙基木薯淀粉,以不添加淀粉和添加木薯原淀粉为对照和对比,用真空烘干法、核磁共振和差示扫描量热为研究方法,研究羟丙基木薯淀粉对冷冻鱼丸中水分特性的影响。结果表明,淀粉糊化膨胀后填充到鱼丸肌原纤维蛋白网格中,有利于束缚鱼丸中的结合水和束缚水,降低水分的移动性,同时提高了鱼丸的总水分含量,而减少了冻融过程的水分损失。羟丙基淀粉分子中羟丙基基团的引入会阻止其本身的联接,同时增强淀粉分子无定型区的吸水能力,进而增强淀粉颗粒的水合作用和膨胀度,因此相对于添加原淀粉,添加羟丙基木薯淀粉的鱼丸有更好的保水性和束缚性。此外,差示扫描量热表明,鱼丸中添加羟丙基木薯淀粉有利于冷冻时冰晶的分布均匀和细小,减少低温给鱼丸带来的破坏作用和鱼丸解冻后汁液的流失。 相似文献
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Morphologies of modified starches prepared using different methods were examined by scanning electron microscopy (SEM). These SEM micrographs provide the following results. To begin with, starch granules underwent a series of changes which resulted in the morphology of modified starch quite different from the native starch with different the methods during the process of modification. For example, hollows emerge on the granules of maltodextrin with low value of dextrose equivalent (DE) prepared by means of spray-drying, but they fell to pieces with the increasing value of DE. The granules of pregelatinized starches manufactured with extrusion technology also showed irregular stone shapes and holes within them while those produced by means of drum-drying presented irregular laminar structure. Furthermore, the granules of granulated cold water soluble (GCWS) starch obtained from alcoholic-alkaline treatment had indented appearance and larger volume than those of the original native granules. The conclusion can be safely drawn that the granule structure of slight modified starches did not change but the surface of the granule was porous. 相似文献
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Hee‐Young Kim Ju Hun Lee Jong‐Yea Kim Wang‐Jin Lim Seung‐Taik Lim 《Starch - St?rke》2012,64(5):367-373
Various starches of different AM contents and origins such as wx maize, normal maize, high AM maize, potato, and mungbean starches were hydrolyzed using a H2SO4 solution (3.16 M) at 40°C for 7 days, and the starch particles were isolated from the hydrolysates by centrifugation. The hydrolysis rates varied from 61.4 to 90.9% depending on the starch type. Unexpectedly, A‐type starches were more resistant to the acid hydrolysis than B‐type starches. XRD results revealed that the starch particles with B‐crystalline type exhibited a decrease in peak intensity. In addition, in a DSC analysis, the crystals remaining in the B‐type starch particles were readily disrupted in the water dispersion so that no melting endotherm appeared. Electron microscopy confirmed that the starch particles had round or oval shapes with diameters ranging from 40 to 70 nm, which possibly represented the starch blocklets in granules. The acid degraded mainly AM and long AP chains, resulting in increasing the proportion of short chains. 相似文献
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微波辐射对木薯淀粉性质影响 总被引:4,自引:0,他引:4
研究微波辐射前后木薯淀粉物化性质变化,采用微波对30%水分含量木薯淀粉进行处理,结果表明,微波处理增强对应X–射线衍射峰强度,降低膨胀度、溶解度和冻融稳定性;木薯淀粉经处理后糊化起始温度升高、粘度降低,但其粘度曲线不改变。以上数据表明,在淀粉颗粒内无定形区和结晶区直链淀粉与直链淀粉、直链淀粉与支链淀粉发生交互作用,微波处理使淀粉分子发生一定程度降解。 相似文献
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Chatsachee Chatpapamon Dudsadee Uttapap Yuree Wandee Chureerat Puttanlek Vilai Rungsardthong 《International Journal of Food Science & Technology》2021,56(8):4038-4049
Effects of glycerol on the heat-moisture treatment (HMT) of A-type rice and cassava starches and B-type potato and canna starches were investigated. Starch samples were soaked in water or glycerol solution, adjusted to 25% moisture, and then subjected to HMT at 100 °C for 1, 6, and 16 h. Pasting profiles of all four starches plasticised with water clearly showed the B-type potato and canna starches were more susceptible to HMT than the A-type rice and cassava starches. The effect of HMT on the pasting properties of glycerol-plasticised samples was inconclusive; the B-type canna and A-type cassava starches were altered, but not the B-type potato and A-type rice starches, which remained comparable to the water-plasticised samples. Thus, the type of plasticiser as well as the environment surrounding the crystalline region, which is specific to each starch type, also affect the alteration of starch during HMT. 相似文献
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Fernando Martínez‐Bustos Silvia Lorena Amaya‐Llano J Antonio Carbajal‐Arteaga Yoon Kil Chang José de J Zazueta‐Morales 《Journal of the science of food and agriculture》2007,87(7):1207-1214
The oxidising effects of organic (acetic, citric and lactic) acids on the physicochemical properties of starches from cassava, potato and jicama were investigated. Cassava starch oxidised with lactic and citric acids had the highest carbonyl contents (5.43 and 5.84 g kg?1 respectively), while oxidised potato starch had the highest carboxyl contents. Oxidised jicama starch showed the lowest carbonyl and carboxyl contents. Oxidation increased the maximum viscosity of cassava starch (from 426.61 to 670.11 relative viscosity units (RVU)) and jicama starch (from 160.17 to 561.50 RVU) but decreased that of potato starch (from 669.44 to 206.92 RVU). When carbonyl and carboxyl groups were incorporated into jicama starch granules, the resistance of these granules to stirring at constant temperature (holding) increased, as did their final and retrogradation viscosities. However, the behaviour of oxidised cassava and potato starches, as indicated by a Rapid Visco Analyser, was different. The highest values of endotherm enlargement were found for native and oxidised jicama starch, while the lowest values were found for native and oxidised cassava starch. Native and oxidised potato starch had the highest enthalpy values (14.30–18.30 J g?1), while jicama starch had the lowest (9.50–11.9 J g?1). The high intrinsic viscosity of native potato starch was attributed to B‐type starch with a longer‐than‐average amylopectin chain length and a lower degree of crystallinity. Oxidised granules showed little erosion in the form of grooves; on the contrary, oxidation left the grains with a very smooth surface. Copyright © 2007 Society of Chemical Industry 相似文献