| 玉米交联微孔淀粉制备工艺的研究 |
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| 引用本文： | 徐忠,刘明丽. 玉米交联微孔淀粉制备工艺的研究[J]. 食品科学, 2007, 28(2): 94-98 |
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| 作者姓名： | 徐忠 刘明丽 |
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| 作者单位： | 哈尔滨商业大学食品工程学院； 哈尔滨商业大学食品工程学院 黑龙江哈尔滨150076； 黑龙江哈尔滨150076； |
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| 基金项目： | 黑龙江省教育厅科学技术研究项目;黑龙江省科技攻关项目 |
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| 摘 要： | 研究了制备玉米交联微孔淀粉的工艺条件,以交联微孔淀粉的吸水、吸油率作为考察指标,通过单因素和正交试验,考察温度、时间、酶用量、酶配比、淀粉乳浓度、pH值对交联微孔淀粉吸水、吸油率的影响,结果确定最佳酶解工艺条件为:温度50℃,时间24h,酶量2.3%,淀粉乳浓度18%,pH值5.0,酶配比1:8,所得交联微孔淀粉的吸水、吸油率分别为163.21%、134.20%。
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| 关 键 词： | 交联微孔淀粉 吸水率 吸油率 |
| 文章编号： | 1002-6630（2007）02-0094-05 |
| 修稿时间： | 2006-01-18 |
Study on Preparation of Crosslinked Porous Cornstarch |
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| XU Zhong,LIU Ming-li. Study on Preparation of Crosslinked Porous Cornstarch[J]. Food Science, 2007, 28(2): 94-98 |
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| Authors: | XU Zhong LIU Ming-li |
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| Affiliation: | College of Food Engineering, Harbin University of Commerce, Harbin 150076, China |
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| Abstract: | The preparation of crosslinked porous cornstarch was studied and water adsorption and oil adsorption were investigated. Some factors, such as reaction temperature, reaction time, enzyme addition, enzyme combination, buttom sub- stance concertration and reaction pH were studied as the main factors for water adsorption and oil adsorption capacity. The single element and orthogonal test showed the optimum enzyme reaction condition are as follows: reaction temperature 50℃, reaction time 24h, enzyme addition 2.3%, buttom substance concertration 18%, pH 5.0 and enzyme combination 1:8. Under these conditions, the capacity of water adsorption is 163.21%, and the capacity of oil adsorption is 134.20%. |
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| Keywords: | crosslinked porous cornstarch capacity of water adsorption capacity of oil adsorption |
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