| 羟丙基糯玉米淀粉POCl3 交联复合变性条件的研究 |
| |
| 引用本文： | 侯汉学,董海洲,汪建民,张锦丽,刘传富,宋晓庆.羟丙基糯玉米淀粉POCl3 交联复合变性条件的研究[J].中国粮油学报,2005,20(2):45-48. |
| |
| 作者姓名： | 侯汉学 董海洲 汪建民 张锦丽 刘传富 宋晓庆 |
| |
| 作者单位： | 1. 山东农业大学,山东泰安,271018
2. 山东省果树研究所,山东泰安,271000 |
| |
| 摘 要： | 经羟丙基化和POCl3交联复合变性的糯玉米淀粉在国外已广泛的应用于多种食品体系，国内还未见有同类产品上市。本文以自制的羟丙基糯玉米淀粉为起始原料，对其进行POCl3交联复合变性，确定了最佳反应条件：POCl3用量为0．018％、反应pH值11．6、NaCl用量为1．2％、反应时间40min。
|
| 关 键 词： | POCl3 糯玉米淀粉 复合变性 交联 最佳反应条件 反应pH值 食品体系 羟丙基化 起始原料 NaCl 反应时间 用量 |
Cross-linked Compound Modification of Hydroxypropylated Waxy Maize Starch with POCl3 |
| |
| Hou Hanxue,DONG Haizhou,Wang Jianmin,ZHANG Jinli,Liu Chuanfu,Song Xiaoqing.Cross-linked Compound Modification of Hydroxypropylated Waxy Maize Starch with POCl3[J].Journal of the Chinese Cereals and Oils Association,2005,20(2):45-48. |
| |
| Authors: | Hou Hanxue DONG Haizhou Wang Jianmin ZHANG Jinli Liu Chuanfu Song Xiaoqing |
| |
| Affiliation: | Hou Hanxue 1 Dong Haizhou 1 Wang Jianmin 1 Zhang Jinli 2 Liu Chuanfu 1 Song Xiaoqing 1 |
| |
| Abstract: | Hydroxypropylated and POCl 3 cross-linked waxy maize starch has been widely used in a variety of foods abroad, but no similar product appears at home. The POCl 3 cross-linking conditions of hydroxypropylated waxy maize starch and its pasting properties were studied in this project. An orthogonal experiment was conducted and resulted in following optimum reaction conditions: dosage of POCl 3 0.018%, reaction pH11.6, dosage of NaCl 1.2%, reaction time 40 min. |
| |
| Keywords: | hydroxypropylated waxy maize starch cross-linking reaction trough viscosity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
