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将无机盐、无机矿物纤维2种淀粉替代剂分别应用于瓦楞原纸表面施胶,研究了淀粉-无机盐、淀粉-无机矿物纤维表面施胶对瓦楞纸应用性能的影响;探讨了无机盐及无机矿物纤维的不同替代量对施胶后纸样环压、耐破强度性能的影响,并对纸样进行了扫描电镜分析,对施胶成本进行了探讨. 相似文献
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根茎类作物淀粉糊的特性 总被引:2,自引:0,他引:2
研究糊浓度、温度、回转速度、pH和无机盐等因素对甘薯、木薯和蕉芋淀粉糊黏度的影响,测定甘薯、木薯和蕉芋淀粉糊的透明度、冻融性、凝沉性和抗霉菌能力等性质.结果表明:3种作物中,蕉芋淀粉糊的透明度较高、抗霉菌能力较强.木薯淀粉糊的冻融稳定性较好,甘薯淀粉湖的沉降稳定性较差.甘薯、木薯和蕉芋淀粉糊的黏度均随着浓度的增加而增加;随着糊温度的升高而降低;随着回转速度的增大而减小.在中性和碱性条件下,木薯淀粉糊的黏度较甘薯和蕉芋淀粉糊大.大部分无机盐的存在使淀粉糊的黏度下降,尤其是FeCl3使糊黏度大幅下降;硼砂却使3种淀粉糊的黏度均增加. 相似文献
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基于聚电解质层层沉积技术,通过在OCC浆纤维表面进行阳离子淀粉与阴离子淀粉交替包覆的方法,研究了无机盐种类、每次包覆的淀粉用量、纸浆浓度、每次包覆吸附时间、pH值和无机盐浓度对OCC浆纤维表面淀粉吸附量的影响。结果表明,无机盐协同淀粉3层包覆OCC浆纤维的适宜工艺条件为:AlCl3浓度108 mmol/L,纸浆浓度5.0%,每次包覆吸附时间10 min,每次淀粉用量9 mg/g纤维,pH值5.0。在适宜的工艺条件下,无机盐协同淀粉3层包覆OCC浆纤维表面淀粉吸附量为22.78 mg/g纤维,其纤维表面的淀粉保留率为84.4%,与吸附单层阳离子淀粉的试样相比较,AlCl3协同淀粉包覆OCC浆纤维表面淀粉吸附量增加了180.89%。 相似文献
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正本刊讯:青岛科技大学化工学院陈夫山等人用硝酸镁、氯化镁、硫酸镁取代部分玉米淀粉对瓦楞原纸进行表面施胶,探讨无机盐的添加对瓦楞原纸物理强度及其他性能的影响。结果表明,当淀粉与无机盐的用量比(质量比)为8:2、施胶量为6g.m-2时,相对于施胶前纸样,硝酸镁、氯化镁、硫酸替代部分淀粉施胶 相似文献
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为研究不同盐对木薯淀粉结构的影响,利用LiCl、LiNO3、CaCl2和Ca(NO3)2的醇溶液处理木薯淀粉,并通过扫描电子显微镜(scanning electron microscopy,SEM)、激光共聚焦显微镜(confocal laser scanning microscopy,CLSM)、X-射线衍射仪(X-ray diffraction,XRD)、傅里叶变换红外光谱仪(fourier transform infrared spectroscopy,FTIR)以及同步热分析仪对处理淀粉进行表征,并对直链淀粉含量(amylose content,AM)进行检测。结果表明:虽然盐/醇处理后的木薯淀粉仍维持其颗粒的完整性,但其内部结构受到严重破坏。处理淀粉的晶型未受到破坏,但其相对结晶度按LiNO3、LiCl、Ca(NO3)2到CaCl2的顺序依次降低。盐/醇处理使淀粉在3424和1645cm^-1处的FTIR峰向低波数方向移动。此外,与原淀粉相比,除LiNO3处理的淀粉的直链淀粉含量增高外,其余的样品均降低。而处理淀粉的最大分解温度均低于原木薯淀粉,其降低顺序与其相对结晶度降低顺序相符。综上可知,在乙醇溶液中,不同盐对木薯淀粉结构的影响存在明显的差异性,而通过两两对比可知,Ca^2+对木薯淀粉的作用强于锂离子,而Cl^-则强于NO3^-。 相似文献
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Re-examination of the interactions between starch and salts of metals from the non-transition groups 总被引:3,自引:0,他引:3
Vivian M.-F. Lai Piotr Tomasik Ming-Tsung Yen Wei-Ling Hung & Cheng-yi Lii 《International Journal of Food Science & Technology》2001,36(3):321-330
The interactions between potato starch and the salts of alkali–earth metals and lead were examined by using scanning electron microscopy/energy dispersive spectroscopy (SEM/EDS), differential scanning calorimetry (DSC), 17 O and 35 Cl NMR. For the starch blended with saturated solutions of the salts, gel-like, shear-thinning or semi-solid appearances were observed in relation to the ion property of the salts. The volume of saturated salt solutions required for producing shear-thinning properties correlated significantly with the property of anions. SEM and EDS studies on the starches after soaking in 0.5 M salt solutions suggest that both divalent cations and accompanying anions of the salts penetrated into the granule during soaking treatments. Also, the cations (especially Mg2+ and Pb2+ ) and anions both displayed some influence on the onset ( T o ) and peak ( T p ) temperatures as well as the enthalpy change (Δ H ) during thermolysis of the starches. From these results and NMR data, the major ion species (anions or cations) interacting directly with starch could be elucidated partially with respect to the salt variety and concentration and preparation condition. The roles of free water content and water structure in the physical characteristics of the starch systems examined were negligible. 相似文献
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A 32% waxy and non waxy rice flour slurry containing starch‐protein agglomerates was physically disrupted in presence of water by use of high pressure homogenizer called Microfluidizer®. Microfluidized rice flour slurry from passes 2 and 4 was collected followed by isolation of starch using three different density gradient solutions/systems (CeCl, NaCl/sucrose and ZnSO4·7H2 O). Complete deagglomeration was obtained after passing the rice flour slurry four times through the Microfluidizer®. The recovery of isolated starch varied from 76.28% to 91.20% for different density gradient systems. The degree of deagglomeration did not seem to affect recovery but affected the purity of the isolated starches. All starches produced from pass 4 rice slurry resulted in starches with residual protein below 0.5%. Higher density of the gradient solution resulted in higher recovery and purity of starch. The isolation method had a significant effect on the pasting properties of the isolated starch. Residual protein in isolated starch had a negative correlation with peak viscosity and setback of pass 2 waxy and nonwaxy starches. The salts were retained in purified starch despite rigorous washing (at least 75 times greater than the control) and could affect starch properties. 相似文献
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M. Palasiski 《Starch - St?rke》1980,32(12):405-408
On the Phoshoric Acid in Potato Starch. Potato starch contains chemically linked ortho-phosphoric acid (30 to 175 mg% P). Among the physico-chemical properties of potato starch effected by the phosphoric acid the most important are ion exchange and selfhydrolysis. By the ability of ion exchange it is possible to produce the salts of the pure esters of amylo-phosphoric acid (cationic starches). Sodium, potassium, ammonium, calcium and magnesium starches differ in rheological properties. The hydrogen ions of amylophosphoric acid are able to effect the hydrolytic splitting of the starch. This hydrolysis consists of two different processes: the splitting of the glucosidic linkages and the splitting of the ester linkage between the phosphoric acid and the glucose unit. Velocity of self-hydrolysis is dependent on the hydrogen ion concentration. The self-hydrolysis of hydrogen starch offers the possibility of producing degraded starch products with different technical properties without any addition of chemicals and/or enzymes. 相似文献
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小麦原淀粉和预凝胶淀粉的糊化特性比较 总被引:1,自引:0,他引:1
选取11种河南省种植小麦和4种国外小麦,对这15种小麦淀粉进行预凝胶处理,以不同温度下,淀粉的溶解度、溶胀力和酶解率作为淀粉糊化特性评价指标进行对比研究,结果表明预凝胶化处理的淀粉具有更高的溶解度、溶胀力和酶解率,这三个指标中同一小麦品种两种淀粉的酶解率差异较小. 相似文献
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Functional baking properties of heat-moisture treated starches (barley, triticale, red millet, arrowroot, cassava) described in preceding paper* are given. The bread and cake baking potential of cereal starches was adversely affected by the treatment. Although the quality of breads and cakes failed to match that of untreated wheat starch, the treatment improved tuber starches, suggesting that the molecular order of starches is an important factor in starch baking quality. Thickening properties tested with pie fillings demonstrated adverse effects of the treatment on this starch property. 相似文献
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The impact of a variety of chlorides, sodium salts, potassium salts and low‐molecular sugars on pressure‐induced gelatinisation of wheat, tapioca and potato starches has been investigated. Just as thermal gelatinisation, pressure‐induced gelatinisation is influenced by solutes in the starch suspensions. In general the effects of salts and sugars on starch gelatinisation were comparable for thermal and pressure treatments. For example, the gelatinisation pressure was reduced by sugars whereas the degree of gelatinisation was linearly correlated with the number of equatorial hydroxyl groups. The influence of salts on the gelatinisation pressure varied and the extent of effect on the gelatinisation pressure did not only depend on the solute added but also on the type of starch. At high chloride concentrations (> 2 M) the impact of the salts on starch gelatinisation augmentation followed the order Na+<K+<Li+<Ca2+, which corresponds to the order of the lyotropic series. At concentrations above 1 M the effect of potassium salts on starch gelatinisation upon pressurisation also followed the order of the Hofmeister series (Cl−<Br−<I−<SCN−). 相似文献
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变性淀粉对烘焙果酱品质的影响 总被引:2,自引:0,他引:2
探讨了6种蜡质玉米变性淀粉对烘焙果酱保水胜、耐烘焙性、凝胶特性、外观品质和口感的影响,结果表明,两种低交联度磷酸盐交联羟丙基化蜡质玉米变性淀粉,由于其耐烘焙性较差,不宜在烘焙果酱中应用.另外两种磷酸盐交联羟丙基化蜡质玉米变性淀粉和两种己二酸交联醋酸酯化蜡质玉米变性淀粉都能显著改善烘焙果酱的耐烘焙性和持水性,赋予产品良好的组织状态和口感,其中,高交联度磷酸盐交联羟丙基化蜡质玉米变性淀粉CR3010还具有良好的热稳定性和耐酸性能,尤其适合应用于烘焙果酱中. 相似文献