| 氧化程度对羧酸型两性淀粉性能的影响 |
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| 引用本文： | 扶雄,袁立军,王俊丽. 氧化程度对羧酸型两性淀粉性能的影响[J]. 食品工业科技, 2010, 0(4) |
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| 作者姓名： | 扶雄 袁立军 王俊丽 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东,广州,510640 |
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| 基金项目： | 广东省科技计划项目(2008B021100005); 广东省粤港关键领域招标项目(2005A20302003) |
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| 摘 要： | 氧化型两性淀粉是一种新型的两性淀粉,同时包含羧基和阳离子基团。其制备采用两步法,先将淀粉阳离子化,再将阳离子淀粉氧化。阳离子淀粉最佳制备工艺为:淀粉乳浓度35%,醚化剂的用量为5%,pH11.6,反应先在50℃活化2h,再降温到45℃反应8h。通过添加不同量的NaClO到阳离子淀粉中制得羧基含量不同的两性淀粉,所得淀粉洁白,糊透明度高,稳定性强,凝沉性弱,热糊粘度也较阳离子淀粉明显下降,且这些性能均随羧基含量的增加而增强。
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| 关 键 词： | 氧化型两性淀粉 阳离子淀粉 粘度 透明度 凝沉性 |
Effect of oxidation extent of starch on the properties of carboxylic amphoteric starches |
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| FU Xiong,YUAN Li-jun,WANG Jun-li. Effect of oxidation extent of starch on the properties of carboxylic amphoteric starches[J]. Science and Technology of Food Industry, 2010, 0(4) |
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| Authors: | FU Xiong YUAN Li-jun WANG Jun-li |
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| Affiliation: | FU Xiong,YUAN Li-jun,WANG Jun-li(College of Light Industry , Food Science,South China University of Technology,Guangzhou 510640,China) |
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| Abstract: | Oxidation amphoteric starch which contains carboxyl and cationic groups is a new-type amphoteric starch.Its preparation mainly includes two steps:firstly, cationic starch was prepared,then oxidized the cationic starch.The results showed that the typical condition of the production of cationic starch was the following:slurry (35 %, w/v), etherifying agent (5 %, w/w), pH11.6,50℃ for 2 hours, then 45℃ for 8 hours. Oxidation amphoteric starch with different content of carboxyl was prepared by adding different content of NaClO.The starch was very white and had low paste viscidity and gel property, high paste transparency and stability and all of these properties were improved when the content of carboxyl was increased. |
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| Keywords: | oxidation amphoteric starch cationic starch viscidity transparency gel property |
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