交联淀粉黄原酸酯的制备及其处理废水的研究

以淀粉为原料,环氧氯丙烷为交联剂,二硫化碳为酯化剂,制备不溶性交联淀粉黄原酸酯。结果表明交联淀粉的最佳操作工艺条件为:玉米淀粉20 g、0.2 g/m L Na OH溶液5.0 m L、环氧氯丙烷4.0 m L、反应温度30℃、反应时间2.5 h。交联淀粉黄原酸酯的最佳合成工艺条件为:交联淀粉10 g,0.2 g/m L的Na OH溶液20 m L,5 m L CS2,温度50℃,反应时间1.0 h。交联淀粉黄原酸酯净化生活废水试验结果表明:在10 m L生活废水中,投加0.7 g淀粉黄原酸酯时,废水吸光度达到最小;当其他条件一定时,生活废水p H约为7、反应时间为40 min时,吸附效果较佳。     

马铃薯交联淀粉的制备工艺条件优化

以马铃薯淀粉为原料,六偏磷酸钠为交联剂,制备了低交联度的马铃薯交联淀粉。通过单因素试验和正交试验确定了马铃薯交联淀粉的最佳制备工艺条件。试验结果表明:马铃薯交联淀粉交联度的影响因素从大到小依次为:反应温度、反应时间、马铃薯淀粉质量分数、六偏磷酸钠用量。最佳工艺条件为六偏磷酸钠质量分数0.3%,反应温度55℃,马铃薯淀粉质量分数20%,反应时间160min,此条件下可制得沉降积为2.32ml的马铃薯交联淀粉。     

谷氨酸制备马铃薯交联淀粉研究

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。     

不溶性阳离子交联淀粉黄原酸酯的制备研究

以天然淀粉为原料,氢氧化钠为催化剂、环氧氯丙烷为交联剂制备交联淀粉,以制备得到的交联淀粉为原料、2,3-环氧丙基三甲基氯化铵为醚化剂,采用微波辅助半干法制备交联醚化淀粉,在此基础上,以交联醚化淀粉为原料,二硫化碳为酯化剂,在碱性条件下制备阳离子交联淀粉黄原酸酯。实验结果表明,制备阳离子交联淀粉黄原酸酯的最佳工艺参数为:Na OH的加入量为24 m L,二硫化碳用量7 m L,反应温度为50℃,反应时间2.5 h。     

小麦交联淀粉的制备工艺研究

采用环氧氯丙烷为交联剂，以小麦淀粉为原料制备小麦交联淀粉。探讨了环氧氯丙烷用量，氢氧化钠用量，反应温度，反应时间对交联度的影响并利用design-expert6.0.3软件响应面中心组合实验优化得出制备不同交联淀粉的最佳工艺条件，分析了双因素间的交互效应。     

木薯淀粉交联羧甲基化改性及工艺优化

用搅拌球磨机活化木薯淀粉,将经活化60 min的木薯淀粉用环氧氯丙烷进行适度交联,再将交联淀粉与一氯乙酸钠通过干法工艺制备交联羧甲基复合淀粉.以取代度为评价指标,探讨交联度、反应温度、反应时间、一氯乙酸钠用量、氢氧化钠用量和含水量等因素对淀粉羧甲基化反应的影响,通过正交试验优化制备条件.结果表明,使用中等交联度的交联淀粉在反应时间150 min、反应温度55℃、淀粉与一氯乙酸钠的摩尔比0.55、淀粉与氢氧化钠的摩尔比0.50,体系含水量24％的条件下制得的复合淀粉取代度为0.841.     

混合酸法交联多孔淀粉的研究

研究了混合酸法交联改性多孔淀粉的处理条件,研究表明:混合酸加入量为淀粉干重的5%,柠檬酸:乙酸酐(g/mL)为1:30,温度40%,时间120min为最佳改性工艺条件.混合酸交联改性处理后的多孔淀粉保持了多孔淀粉的孔结构,使吸附物的承载能力得到加强.     

响应面试验优化交联马铃薯淀粉制备工艺及体外消化性质研究

以马铃薯淀粉为原料,三偏磷酸钠(STMP)和三聚磷酸钠(STPP)以质量比99:1的比例混合作为交联剂,制备交联马铃薯淀粉。以结合磷含量为指标,交联剂用量、反应pH值、反应温度和反应时间为因素,运用响应面法进行优化,确定最优工艺条件为交联剂用量为淀粉干质量的16%、反应时间4.5h、反应pH11.5、反应温度55℃;在最优工艺条件的基础上,通过改变交联剂用量制备一系列不同结合磷含量的交联淀粉并研究它们的体外消化性质。结果表明,随着交联马铃薯淀粉结合磷含量的增加,其所含的抗性淀粉也随之增加。     

乙酰化柠檬酸酯化交联机械活化淀粉的制备及性质分析

以机械活化木薯淀粉为原料,醋酸酐为酯化剂,柠檬酸为交联剂,采用溶剂法制备乙酰化柠檬酸酯化交联淀粉,考察了机械活化时间、混合酸添加量、反应温度、反应时间、柠檬酸与乙酸酐质量比等因素对乙酰化柠檬酸酯化交联淀粉沉降积的影响,并对制备得到的酯化交联淀粉进行结构表征及性质测定.结果表明,制备最佳工艺条件为:机械活化时间40 mi...     

微波法制备马铃薯交联淀粉的工艺研究

以马铃薯淀粉为原料,六偏磷酸钠为交联剂,微波法制备了低交联度的马铃薯交联淀粉。通过单因素试验确定微波功率420 W,对其他因素进行了正交试验优化,得到了微波法制备马铃薯交联淀粉的较佳工艺条件。试验结果表明：马铃薯交联淀粉交联度的影响因素从大到小依次为：马铃薯淀粉质量分数、pH值、六偏磷酸钠质量分数、微波时间;最优工艺条件为马铃薯淀粉质量分数30%,pH11,六偏磷酸钠质量分数0.6%,微波时间40 s,在此条件下可制得沉降积为4.18 ml的马铃薯交联淀粉。     

淀粉氧化基本特征

淀粉化学品是一种有利于环保的绿色物质。概述了淀粉基本的化学和物理性质,根据需要可将淀粉改性为需要的氧化淀粉及衍生物。淀粉氧化后,得到羧基和羰基,描述了氧化淀粉表征参数及其在各行业中的应用。     

Gelatinization of Starch and Modified Starch

Gelatinization temperatures of starch and hydroxyethyl starch was determined using Differential Scanning Calorimetry (DSC), hot stage microscopy and viscography. The gelatinization temperature based on peak temperature of DSC is incorrect. Viscograph overestimates the gelatinization temperature. Hot stage microscopy based on visual observation gives the correct gelatinization temperature. DSC gives the heat of gelatinization which is helpful in estimating heat requirement during cooking of starch. Hydroxyethylation of starch reduces gelatinization temperature and heat of gelatinization for starch.     

蕨根、葛根和马铃薯淀粉微波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、油脂后微波加热效果、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%~4%,碳酸氢钠0.1%,蔗糖3%~6%,油脂3%~5%,并添加适量甜味剂以改善口感。     

Retrogradation of Starch Mixtures Containing Rice Starch

ABSTRACT: Different starches often coexist in food systems. Starch retrogradation is the primary reason for quality deterioration of a food system during storage. This article addresses the retrogradation behaviors of several starch mixtures containing normal rice starch (NRS). Potato starch, tapioca starch, waxy corn starch, hydroxypropylated potato starch, hydroxypropylated tapioca starch, and acetylated tapioca starch were mixed with NRS. Starch suspensions were gelatinized and the relative solid content, (S′) measured by pulsed nuclear magnetic resonance, was used to characterize the retrogradation behavior of starch systems. The retrogradation behaviors of starch mixtures can be divided into two categories according to the additive or non‐additive nature of S′, for which the concept “regional moisture content” was introduced.     

鹰嘴豆淀粉与红薯淀粉复配粉条的研制及工艺优化

纯鹰嘴豆淀粉制作的粉条韧性好,蒸煮过程中内容物溶出少,损失小,但其富含直链淀粉,不易糊化,且粉条透明度较差,故考虑添加含支链淀粉较多的红薯淀粉对其品质进行改善。通过单因素及正交试验,以感官评价为主,结合蒸煮损失、透光率等指标的测定,优化出最佳工艺参数。结果表明：当红薯淀粉添加量20%、含芡量10%、含水量44%、老化时长3 min 时,粉条的感官及烹煮品质最优;相比纯鹰嘴豆粉条,复配粉条更易糊化、光滑明亮、筋道可口,且不易糊汤与断条。     

Starch and Starch Derivatives Industry in India

Tapioca and maize are the major sources of starch in India. Tapioca starch is produced in very small units which are not extensively mechanized. This quality of the starch produced is not of a high quality. Maize starch is produced in mechanized units. The liberalization of the economy and growing consumerism bode well for the starch industry in India. Growth of the starch industry would depend on developing applications for starch as well as optimizing usage to derive maximum benefits. The unique properties of maize and tapioca should be considered.     

变性淀粉让软糖口感更佳

<正>淀粉是一种供应稳定、价格低廉,广泛应用于食品工业的重要原材料。经过或长或短的改性过程,淀粉可以转变为多种衍生物,如变性淀粉。目前变性淀粉作为一种常用的食品添加剂,已经在乳制品、酱类、冷冻食品和糖果等食品中得到了广泛地应用,其中在凝胶糖果中变性淀粉的作用尤为明显。     

Characterization of Resistant Starch from Autoclaved Wheat Starch

The nature of a particular type of in vitro undigestible starch, i.e. resistant starch (RS), was studied. This type of undigestible starch is found in products processed at relatively high moisture contents, such as baking and autoclaving. The RS was concentrated by enzymic digestion of available starch and protein and recovered by centrifugation. RS from autoclaved wheat starch was evaluated by various methods. The crystallinity was studied by X-ray diffraction and DSC. The degree of polymerization (DP) was evaluated with gel permeation chromatography and iodine binding and the starch content and linearity by enzymic methods. The results indicate that RS consist of crystallized, linear α-glucans of relatively low molecular weight (DP approx. 65). The recovery of RS after various drying procedures, and the introduction of a thermostable amylase (Termamyl®) in the RS assay was also studied. Oven-drying of the fibre residues used in the analysis had no significant effect on RS recovery, whereas freeze-drying was accompanied by a slight increase in RS content. The use of Termamyl®, in the assay of RS in the fibre residues, decreased the yield of RS by 10–15%.     

Starch retrogradation

Abstract

Starch granules heated in excess water undergo an order‐disorder phase transition called gelatinization (1) over a temperature range characteristic of the starch source. This phase transition is a non‐equilibrium process associated with the diffusion of water into the granule, hydration and swelling of the starch granules, uptake of heat, loss of crystallinity, and amylose leaching (1–3). On cooling, the starch chains (amylose and amylopectin) in the gelatinized paste associate, leading to the formation of a more ordered structure. These molecular interactions are termed collectively “retrogradation” and have important textural and dietary implications (not covered in this review). This review summarizes the present knowledge on amylose gelation and amylopectin crystallization, and on the factors that influence starch retrogradation.