摘要
以糯玉米淀粉为原料,制备冻融稳定型羟丙基淀粉。并对淀粉乳浓度、环氧丙烷浓度、反应温度、反应时间、氢氧化钠浓度、硫酸钠浓度对羟丙基淀粉的冻融稳定性和分子取代度的影响进行了研究。确定制备冻融稳定型羟丙基淀粉的最佳工艺参数为:淀粉乳浓度40%,环氧丙烷浓度12%,反应温度50℃,反应时间25h,氢氧化钠浓度1.3%,硫酸钠浓度14%。同时对羟丙基糯玉米淀粉的透明度和抗老化特性进行了研究。随淀粉冻融稳定效果的增加,其淀粉的透明度和抗老化性均增加。
In this work, the glutinous maize starch was used to produce the hydroxypropylated starch with freeze-thaw stabilization. The concentration of starch slurry, amount of propylene oxide, reaction temperature, reaction time, dosage of NaOH,dosage of Na2SO4 which effected on freeze-thaw stabilization and molar substi- tution of hydroxypropylated glutinous maize starch were studied. The following optimum conditions were obt ained： 40% of starch slurry ,12% of propylene oxide, l.3% of NaOH,14% of Na2S04 at 50℃ for 25h. At the same time, transparency and antiaging property of the starch were also studied. It was shown that the transparency and antiaging property of the products increased with the increase of their freeze-thaw stabihzation.
出处
《粮油食品科技》
2008年第1期42-45,共4页
Science and Technology of Cereals,Oils and Foods
关键词
糯玉米淀粉
羟丙基淀粉
冻融稳定性
分子取代度
glutinous maize starch
hydroxypropylated starch
freeze-thaw stabilization
molar substitution
