| 菊粉酸降解动力学研究 |
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| 引用本文： | 许威,罗登林,陈瑞红,刘建学.菊粉酸降解动力学研究[J].食品科学,2012,33(15):95-98. |
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| 作者姓名： | 许威 罗登林 陈瑞红 刘建学 |
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| 作者单位： | 河南科技大学食品与生物工程学院 |
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| 基金项目： | 河南省教育厅自然科学研究计划项目(2008B550002) |
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| 摘 要： | 通过考察温度、溶液pH值及水分含量对菊粉酸降解的影响,探索菊粉酸水解规律。结果表明:菊粉水溶液在pH 5.0～7.0、温度低于100℃时具有良好的稳定性;但当pH值低于4.0时,菊粉出现明显的水解反应。菊粉溶液在不同温度和pH值下的酸降解动力学表明,其水解反应遵循一级反应动力学方程。利用菊粉凝胶特性考察水分含量与菊粉酸降解的关系,发现相同pH值(pH=3)条件下,水分含量越高,菊粉降解速率越快,凝胶中菊粉降解速率低于菊粉水溶液降解速率。
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| 关 键 词： | 菊粉 酸降解 动力学 |
Kinetic Studies on Acid Catalyzed Hydrolysis of Inulin |
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| XU Wei,LUO Deng-lin,CHEN Rui-hong,LIU Jian-xue.Kinetic Studies on Acid Catalyzed Hydrolysis of Inulin[J].Food Science,2012,33(15):95-98. |
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| Authors: | XU Wei LUO Deng-lin CHEN Rui-hong LIU Jian-xue |
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| Affiliation: | (College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471003,China) |
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| Abstract: | The effects of temperature,pH and water content on inulin hydrolysis were studied to understand the acid catalyzed hydrolysis process of inulin for industrial production of high-fructose syrup.The results showed that inulin solution had a good thermal stability at a pH value in the range of 5.0-7.0 and a temperature below 100 ℃,while inulin degradation started to occur when the pH was lower than 4.0.The acid catalyzed hydrolysis dynamics of inulin at different levels of temperature and pH showed that the reaction followed the first-order kinetics well.The relation between inulin gel degradation induced by acid and water content was also investigated.At the same pH,the higher water content,the faster inulin hydrolysis,and the degradation rate of inulin was lower in gel than in aqueous solution. |
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| Keywords: | inulin acid hydrolysis dynamics |
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