摘要
异淀粉酸可使淀粉中的支淀粉脱支而形成链淀粉,从而提高淀粉膜的成膜性能及强度。本文用正交试验法研究并淀粉酶对马铃薯淀粉脱支的作用条件,并描绘了异淀粉酶的作用时间与膜的抗张强度,伸长百分率、耐折度、透湿性、链淀粉含量的关系曲线,为制取性能好的食用淀粉膜提供依据。
Isoamylase is used to cleave the branching point of amylopectin for preparing starch film and raising its tensile strength. Method of orthogonal test was used to study the reaction conditions for isoamlase to cleave the amylopectin of potato starch, and depicted the relative curves of the reaction time to starch film tensile strength, percent elongation fold resistance , permeability and percent amylose. It offerd the basis for making excellent properties edible starch film.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1993年第9期8-12,共5页
Food Science
