摘要
对四种类型麦芽糊精:木薯麦芽糊精(CMD)、木薯交联麦芽糊精(CCMD)、木薯酯化麦芽糊精(COMD)、木薯交联酯化麦芽糊精(CCOMD)的吸湿性及表面活性进行了研究。四种糊精的吸湿性随着DE值和相对湿度的升高而升高,但受温度的影响并不显著。交联和酯化作用都可以降低CMD的吸湿性,降幅分别为26.5%和12.1%,两者协同作用降幅为33.7%。四种麦芽糊精的表面活性通过表面张力的测定进行了评估。当浓度为5%时,CMD、CCMD、COMD、CCOMD溶液的表面张力分别为67.24mN/m、64.61mN/m、52.93mN/m和52.21mN/m。酯化作用比交联作用更能有效降低木薯麦芽糊精的表面张力。
The moisture absorption and surface activity of four types of cassava malt - dextrin were investigated, i. e. , cassava malt - dextrin （CMD） , cassava cross - linked malt - dextrin （ CCMD）, cassava octenyl succinic malt -dextrin （COMD） , and cassava cross- linked octenyl succinic malt- dextrin （CCOMD）. The results are as follows ： The moisture absorption of all the cassava malt - dextrin increases with increasing dextrose equivalent （DE） and relative humidity （RH） , but not observably affected with temperature. Cross - linking and esterification both decreases the moisture absorption of CMD at extent of 26.5% and 12.1% respectively, while their synergistic extent is 33.7%. The surface activity of cassava malt - dextrin was estimated from the surface tension measurement. At concentration of 5% , the surface tension of solution CMD, CCMD, COMD, and CCOMD is 67.24mN/m, 64.61mN/m, 52.93mN/m, and 52.21mN/m, respectively. Esterification is more effectual on decreasing the surface extension of cassava malt- dextrin than cross- linking.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2007年第2期45-48,共4页
Journal of the Chinese Cereals and Oils Association
关键词
交联作用
酯化作用
吸湿性
表面活性
cross - linking, esterification, moisture absorption, surface activity
