Properties of Arrowroot Starch Treated with Aqueous HCl at Ambient Temperature

Arrowroot starch was acid-treated using 2.2 M HCl at 29 to 30° C for durations of 0 to 72 h, and properties of the control and modified samples were compared. Increasing length of acid treatment produced a progressive decline in amylose blue value, intrinsic viscosity, and swelling power, as well as an increase in free sugars and solubility. Differential scanning calorimetry (DSC) studies highlighted changes effected by acid-treatment in the gelatinization behavior of the starch samples. Gel permeation chromatography (GPC) studies on 32- and 72-h acid-treated samples indicated a greater proportion of dextrins with a higher percentage of reducing sugars, compared to the control. While X-ray diffraction data suggested minor changes in the crystal phase impacted by acid-treatment, in vitro digestibility of both control and acid-treated samples did not show any appreciable change in overall patterns.     

悬浮液进样-火焰原子吸收光谱法测定藕粉中的钙和镁

将悬浮液进样技术应用于火焰原子吸收光谱法,测定了藕粉中的钙、镁含量。将藕粉悬浮于琼脂胶体中制成悬浮液,直接喷入空气-乙炔火焰,用标准加入法测定,加入回收率Ca为97%￣106%,Mg为87%￣91%,相对标准偏差≤3.4%,方法简便,快速、准确。     

悬浮液进样-火焰原子吸收光谱法测定藕粉中的钙和铁

将悬浮液进样技术应用于火焰原子吸收光谱法,测定了藕粉中的钙、铁含量。将藕粉悬浮于琼脂胶体中制成悬浮液,直接喷入空气-乙炔火焰,用标准加入法测定钙和铁的加入回收率分别为97%～106%、92%～101%,相对标准偏差≤3.4%,方法简便、快速、准确。     

竹芋淀粉的性质研究

研究测定竹芋淀粉颗粒、糊及其凝胶等特性。发现竹芋淀粉颗粒多呈卵形和椭圆形,直径约8～30μm,平均直径为22μm,大颗粒表面有明显的轮纹。竹芋淀粉颗粒的轮纹及偏光十字明亮清晰、淀粉颗粒表面呈明显的偏光十字,形状不规则、有相当部分呈垂直十字、若干呈斜十字和X形。X-衍射呈A型结晶图样,结晶度为36.1%,糊化温度为58.2℃。     

葛粉发酵饮料的研制

以葛粉为主要原料，研制了具乳香和果香特有复合香味的葛粉发酵饮料。     

葛根淀粉基胶黏剂制备与性能研究

研究开发以淀粉为主要原料的环保型胶黏剂替代"三醛类"木材胶黏剂,对彻底解决人造板及其制品的甲醛释放问题具有重要意义。以野生葛根淀粉为原料,通过降黏处理,并与聚醋酸乙烯酯和异氰酸酯复配,制备出胶合强度达到国家Ⅱ类要求的淀粉基木材胶黏剂。研究了降黏剂用量、降黏时间、聚醋酸乙烯酯和异氰酸酯用量对淀粉基木材胶黏剂胶合强度的影响。优化工艺条件下制备胶黏剂胶接胶合板的胶合强度为1.89 MPa,能够满足国家Ⅱ类胶合板强度要求。     

Physical and Functional Properties of Arrowroot Starch Extrudates

ABSTRACT:  Arrowroot starch, a commercially underexploited tuber starch but having potential digestive and medicinal properties, has been subjected to extrusion cooking using a single screw food extruder. Different levels of feed moisture (12%, 14%, and 16%) and extrusion temperatures (140, 150, 160, 170, 180, and 190 °C) were used for extrusion. The physical properties—bulk density, true density, porosity, and expansion ratio; functional properties such as water absorption index, water solubility index, oil absorption index, pasting, rheological, and textural properties; and in vitro enzyme digestibility of the extrudates were determined. The expansion ratio of the extrudates ranged from 3.22 to 6.09. The water absorption index (6.52 to 8.85 g gel/g dry sample), water solubility index (15.92% to 41.31%), and oil absorption index (0.50 to 1.70 g/g) were higher for the extrudates in comparison to native starch (1.81 g gel/g dry sample, 1.16% and 0.60 g/g, respectively). The rheological properties, storage modulus, and loss modulus of the gelatinized powdered extrudates were significantly lower ( P < 0.05) and these behaved like solutions rather than a paste or a gel. Hardness and toughness were more for the samples extruded at higher feed moisture and lower extrusion temperature, whereas snap force and energy were higher at lower feed moisture and temperature. There was a significant decrease in the percentage digestibility of arrowroot starch (30.07% after 30 min of incubation with the enzyme) after extrusion (25.27% to 30.56%). Extrusion cooking of arrowroot starch resulted in products with very good expansion, color, and lower digestibility, which can be exploited for its potential use as a snack food.     

胡萝卜、荸荠、粉葛复合保健饮料的研制

以现代营养知识和传统的中医药理论为依据，研究以胡萝卜，荸荠，粉葛为原料，经现代饮料加工技术，提取其汁，采用正交试验，研制出最佳生产配方和最佳工艺条件，生产出口味独特营养丰富具有保健作用的功能性复合饮料。