| 大米变性淀粉的制备研究 |
| |
| 引用本文： | 易翠平,孙庆杰. 大米变性淀粉的制备研究[J]. 食品与机械, 2006, 22(3): 31-33 |
| |
| 作者姓名： | 易翠平 孙庆杰 |
| |
| 作者单位： | 1. 长沙理工大学生物与食品工程系,湖南,长沙,410076
2. 莱阳农学院食品科学与工程学院,山东,青岛,266109 |
| |
| 摘 要： | 对比研究了挤压法和湿法制备乙酰化大米淀粉与交联大米淀粉的工艺与理化特性。结果表明要得到相同取代度的变性淀粉,湿法的原料消耗量远远大于挤压法。挤压法制备的乙酰化大米淀粉和交联大米淀粉的溶解度大幅增加、糊化温度消失,说明挤压法制备的两种变性淀粉还有预糊化淀粉的特性。超微结构表明挤压法制备的大米变性淀粉的淀粉结构已经消失。
|
| 关 键 词： | 乙酰化 交联 大米淀粉 螺杆挤压法 湿法 |
| 收稿时间： | 2006-03-15 |
| 修稿时间： | 2006-03-15 |
Preparation of modified rice starch |
| |
| YI Cui-ping,SUN Qing-jie. Preparation of modified rice starch[J]. Food and Machinery, 2006, 22(3): 31-33 |
| |
| Authors: | YI Cui-ping SUN Qing-jie |
| |
| Affiliation: | 1. Department of Biology and Food Engineering, Changsha University of Science and Technology, Changsha, Hunan 410076, China; 2. College of food Seienee and Engineering, Laiyang Agrieulture College, Qingdao , Shandong 266109, China |
| |
| Abstract: | Rice starch was acetylated and cross-linked by extrusion and wet-method. The results showed that the dosage of wet-method prepared was more than that of extrusion if the modified starch got the same degree of substitution. The solubility of acetylated rice starch and cross-linked rice starch on extrusion increased rapidly, paste temperature disappeared, which demonstrated both modified starches had the characteristic of pre-paste starch. The microstructure indicated that the structure of modified rice starch vanished after extrusion. |
| |
| Keywords: | Acetylate Cross-link Rice starch Extrusion Wet-method |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
