摘要
以B型微晶淀粉为原料、十二醇为配体,水作为溶剂,制备得到了V型直链淀粉-十二醇复合物。通过单因素变量分析了不同乙醇浓度、保温温度、淀粉/十二醇比例对V型复合物结构的影响,从而得出最佳工艺条件。结果表明:乙醇浓度40%、保温温度为50℃、淀粉/十二醇配比为11:1时,衍射峰峰型尖锐,合成效果最好,相对结晶度达到63.72%。
V-type amylose-dodecanol complex was obtained by using B-type microcrystalline starch as a raw material,dodecanol as a ligand and distilled water as a solvent.The influences of the ethanol concentration,thermal temperature,the ratio of B-type microcrystalline starch and dodecanol on the structure of V-type complex were investigated by single factor experiments.The results showed that the optimal conditions were ethanol concentration 40%,thermal temperature 50 °C,the ratio of B-type microcrystalline starch and dodecanol 11：1.Meanwhile,the XRD patterns showed fairly strong intensity at corresponding peaks and the relative crystallinity has reached 63.72%.
出处
《食品科技》
CAS
北大核心
2016年第3期260-263,共4页
Food Science and Technology
基金
国家自然科学基金项目(21376228
21502177)
