摘要
本论文研究了不同条件对生成易消化氧化淀粉的影响。试验表明,以马铃薯淀粉为原料,NaClO为氧化剂时影响羧基含量和消化性能的因素中,以NaClO的影响最显著。通过正交试验确定了制备消化性能好的氧化淀粉的最佳工艺条件为:次氯酸钠用量3%,反应时间2h,反应温度30℃,pH10。通过研究氧化淀粉的羧基含量与消化性能的关系,发现其在一定范围内呈正相关性。
The effect of different conditions on the formation of digestible oxidation starch was studied in this paper. Experimentsproved that the effect of NaOCl was the most significant in the factors which influenced on content of the carboxyl anddigestibility when potato starch was used as material and NaOCl as oxidant. According to the orthogonal array experiment, theoptimum technics to produce the oxidation starch of good digestibility has been confirmed. It was maintained at a dosage ofNaClO of 3%, a time of 2 hours, a temperature of 30℃and a pH of 10.It was found that the correlation between content of thecarboxyl and digestibility was positive in some extent by reseach.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第1期115-118,共4页
Food Science
基金
国家科技部资助项目(2002BA904B16)
