深化高压上浆工艺 推动浆纱技术发展

“全国浆料和浆纱技术2000年会”就高压高浓低粘上浆工艺技术及浆料上浆性能等方面达成了共识,认为高压高浓低粘上浆工艺技术成熟,效益明显,要继续推广和深化。主要内容包括高压高浓低粘上浆工艺的优越性,高压上浆的量化界定;高压上浆的实践经验及在中压上浆中的应用;变性淀粉的生产和应用;浆料开发方向的研讨     

干法变性温度对淀粉糊化及混合浆相分离的影响

通过比较不同温度处理过的淀粉试与原淀粉的Brabender粘度曲线,探讨了变性淀粉浆料干法生产过程中反应温度与淀粉糊化特性之间的联系,然后以初显分离时间和沉降率为量化指标,定量评估了该温度对淀粉与PVA－1799及VPA－1788混合浆液相分离的影响,实验结果表明,提高变性淀粉浆料干法生产过程中的反应温度,有助于降低淀粉的糊化温度和浆液粘度,并能减小淀粉与PVA混合浆液的初始相分离速度。     

尿素与淀粉混合浆液的性能研究

研究了尿素与淀粉的物理混合物在煮浆过程中的反应性能及尿素对淀粉浆液粘度和粘度稳定性的影响,分析了尿素用量对淀粉浆液浆膜性能的影响,指出：尿素具有良好的提高淀粉浆液粘度热稳定性的作用;尿素与淀粉的物理混俣物在煮浆过程中不会生成真正的尿素淀粉。     

淀粉基气凝胶的制备及其表征方法研究进展

淀粉基气凝胶是一种新型生物可降解材料,用于食品配料、营养素、药品的包埋与输送、包装、隔热等。淀粉基气凝胶具有高比表面积、高孔隙率、优良生物活性及可降解性等特点,是优良的载体材料。根据淀粉基气凝胶的形状不同,可分为淀粉基微球气凝胶和淀粉基块状气凝胶,淀粉基微球气凝胶应用范围较广,但其制备工艺较为复杂,本文主要对其制备及影响因素进行综述,分析其特性与结构表征,为淀粉基气凝胶的高效制备、有效表征、拓展应用提供参考。     

An improved enzymic method for the determination of native and modified starch

An improved method for the determination of starch by sequential hydrolysis with thermostable bacterial α-amylase and fungal amyloglucosidase is described. Glucose was determined colorimetrically by a glucose oxidase-peroxidase-chromogen system at pH 7. Native normal and waxy starches, and distarch phosphate, gave quantitative yields of glucose with a high degree of precision (coefficient of variation less than 1%). Acetylated distarch phosphate, high-amylose starch and retrograded amylose were initially treated with 1M NaOH for 30 min, then neutralised and analysed successfully as normal starch. Oxidised starch did not give a quantitative yield of glucose because of the presence of dicarboxylic groups in the polymer. For samples containing normal and waxy starch the analysis was carried out in about 4 h. The method was applied to a range of starch-containing foodstuffs and the results are reported.     

Gelled vegetable desserts containing pea protein, κ-carrageenan and starch

Due to recent animal diseases, cholesterol intake worries and strong demand for healthy food, there is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical structure and perceived texture. For this reason, it is important to control the properties of the biopolymer mixtures and understand the phase separation behaviour under different physicochemical conditions. The firmness and storage modulus of different formulations of pea protein/κ-carrageenan/starch systems processed and cooled at different conditions are compared with those parameters obtained for commercial products. Formulation and thermal conditions were determined to influence the texture and storage modulus of the mixed systems. Confocal microscopic images showed that phase separation between pea protein and κ-carrageenan takes place, leading to the formation of two network systems. The binding of water effect, of the starch swollen granules, promotes the concentration of pea protein and κ-carrageenan, reinforcing the gel structure.     

生产快食米最佳操作条件的确定

对快食米的生产制作进行了研究，确定了最佳操作条件，产品具有米粒完整，洁白透明，有光泽、复水时间短等特点。     

制麦过程中小麦淀粉含量及淀粉酶活力变化研究

以 6种小麦为试材 ,对制麦前后小麦直链、支链淀粉含量以及发芽过程中的α、β -淀粉酶活力的动态变化进行了研究 ;对成品麦芽中淀粉酶活、淀粉含量及成品麦芽特性之间的关系进行了分析。制麦前后各品种小麦支链、直链淀粉含量均下降 ,总淀粉降解程度与原小麦中支链、直链淀粉比存在正相关性 (P <0 .1)。成品麦芽中α、β -淀粉酶活与品种有关。成品麦芽糖化力与麦芽中淀粉酶活存在显著 (P <0 .0 5 )正相关性 ;成品麦芽糖化时间与麦芽淀粉含量存在极显著 (P <0 .0 1)正相关性。筛选出豫麦 5 0、SP2 0 2 7、pH97194 2为较好的制小麦麦芽品种     

微波条件下十二烯基琥珀酸淀粉酯的制备研究

研究以小麦淀粉和十二烯基琥珀酸酐为原料制备酯化淀粉,探讨了反应时间、反应温度和微波预幅射对酯化淀粉取代度的影响并得到最佳工艺条件：预处理淀粉经微波幅射30s后35℃水浴反应7h,可制得取代度为0.022的产品.     

羧甲基淀粉的制备和应用

本文综述了羧甲基淀粉的多种制备方法及其在各领域的应用。