石油工业中淀粉产品的开发和利用

许多淀粉产品用于石油工业，如黄原胶、羧甲基淀粉、预糊化淀粉和接枝淀粉等。本文介绍了这些产品的主要生产工艺和性能，以及在石油钻井、石油采集和油田污水处理等方面的应用。     

淀粉改性剂与浆料助剂分类之浅见

助剂作为浆液三大组成成分（粘着剂、助剂、溶剂）之一，能够补充粘着剂性能的不足，改善浆液的上浆性能，增进上浆效果。传统的助剂种类有九大类，现在已开发出淀粉改性剂这一新型助剂，介绍了淀粉改性剂的性能及主要技术指标，并建立了新的浆纱助剂体系，对新型助剂的性能及技术指标进行了分析、汇总。     

淀粉塑化机理研究进展

可降解淀粉塑料是目前新材料发展一个热点,由于天然淀粉热塑性差,难以直接加工成淀 粉塑料,因此淀粉塑化处理成为淀粉可降解塑料生产关键技术。本文综述淀粉的物理、化 学及热塑性改性的增塑机理,从而为共混型淀粉降解塑料或全淀粉降解塑料的生产提供 理论参考。     

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。     

红曲米中桔霉素、淀粉、水分含量的快速测定

采用近红外光谱技术构建红曲米中桔霉素、淀粉、水分含量的快速测定预测模型。分别采用偏最小二乘回归(PLS)、主成分回归(PCR)、多元线性回归(SMLR)构建所测组分的数学模型,以相关系数(R)、预测相对分析偏差(RPD)、预测均方根误差(RMSEP)、校正均方根误差(RMSEC)值来评价模型的综合性能。结果表明,MSC、SNV方法可以消除样品颗粒不均对光谱的散射影响;导数处理能够消除基线漂移问题;对于水分含量,只有PLS和PCR模型可用于较准确定量测定(RPD=2.45和2.81);对于淀粉,只有SMLR模型可用于较准确定量测定(RPD=2.58);对于桔霉素,3种模型的RPD值均小于2,虽然不能用于准确定量测定,但能满足定性分析或分级。为红曲米生产过程中桔霉素、淀粉、水分含量的快速检测提供新的方法,为红曲米质量的智能化控制提供新的途径。     

湖南湘西百合营养及淀粉理化特性研究

为探讨湖南湘西食用百合(BJBH)的品质特性,本试验系统分析其主要营养成分,生、熟百合质构特性,全粉与精制淀粉的膨胀势和凝胶质构及淀粉理化特性。结果表明:在研究变幅内,BJBH的蛋白、淀粉及膳食纤维等主要成分含量表示出不同;煮熟后其质构特性变化主要是由大分子物质(淀粉、膳食纤维)吸水膨胀引起;全粉和淀粉膨胀势分别为6.2和14.5 g/g,纤维素等不溶性多糖是导致两者凝胶质构显著不同的主要因素;BJBH淀粉颗粒粒径集中分布在9.09~34.57μm,平均粒径19.28μm;衍射类型属B型,相对结晶度为54.4%;DSC曲线中TO、TP、TC和ΔHgel分别为54.0、63.2、75.0℃和13.3 J/g;淀粉颗粒酶解速率先快后慢,72 h后分解速率趋于稳定;淀粉颗粒的吸水速率先减慢后升快,在相对湿度为100%时吸水量约为215 mg/g。     

Supervised Multivariate Analysis of Hyper-spectral NIR Images to Evaluate the Starch Index of Apples

Fruit maturity indexes are crucial in harvest time determination and commercial context. The harvest time of apples, matching the desired commercial characteristics, is assessed through starch–iodine test in practice. Fruit halves are dipped into iodine solution and patterns are visually evaluated by experts comparing them to reference charts. Aim of the work was to study the relationships of near infrared (NIR) spectral images (1,000–1,700 nm), starch/starch-free patterns visually assessed and RGB color images. Spectral images of 88 Golden Delicious Klon B apples were sampled at seven different maturity stages. Partial least-squares discriminant analysis (PLSDA) technique was used on hyper-spectral NIR images to classify single pixels using its NIR reflectance spectrum. The response variable (i.e. the classification for each pixel) was identified through the matching of single pixel obtained with the color images, segmented in two classes (starch and starch-free), and the NIR hyper-spectral matrix. Mean hyper-spectral classification obtained through PLSDA modeling on individual apple correctly classified 80.81% of the total pixels, while the unique model, i.e. a single model including all the fruits, resulted in 66.33%. In the latter case, the relationship with the RGB classification showed high values (Pearson correlation coefficient r = 0.95). The present work shows the feasibility of NIR imaging spectroscopy as a tool for apple fruit maturity determination, avoiding expert’s subjective interpretation by traditional starch index assignments.     

烤房类型及配套烘烤技术对烟叶淀粉含量的影响

采用热风循环普通烤房和立式炉热风室烤房及配套烘烤技术,对红花大金元和K326品种的上、中、下3个部位烟叶进行烘烤,测定烘烤过程中的烟叶淀粉含量,并对初烤烟叶进行评吸鉴定.结果表明采用热风循环普通烤房及配套烘烤技术和立式炉热风室烤房及其配套烘烤技术调制后的烟叶淀粉含量分别为6.83%和7.73%,其差异达到了极显著水平,而且热风循环烤房及配套烘烤技术调制出的烟叶评吸质量也有一定程度的改善.     

乳化剂与小麦淀粉的相互作用探析

乳化剂可以与面粉中直链淀粉作用生成疏水性螺旋胶 ,这种作用受到许多因素的影响。乳化剂与面粉中淀粉的作用可以大大改善面包的质量。     

Residual effect of atomised water vapour treatment on carbohydrate metabolism during ripening of cv “Fino de Jete” cherimoya fruit

Atomised hot water vapour at between 46 and 54 °C for 60 min was tested as a method of delaying ripening and extending shelf life in cv “Fino de Jete” cherimoya fruit (Annona cherimola Mill.). Heat treatment at 46 °C stimulated the respiration rate and starch degradation, induced ethylene production, increased the accumulation of soluble sugars and α-amylase activity, and moved the onset of ethylene production (OEP) forward. Treatment at 50 °C, and especially at 52 °C, delayed the climacteric peak and the OEP, decreased sugar and organic acid accumulation, and reduced α-amylase and invertase activity. The results obtained indicate that temperatures higher than 48 °C slowed physiological processes and carbohydrate metabolism and extend the shelf life of the cherimoya fruits, while temperatures higher than 52 °C blocked ripening irreversibly.