摘要
在微波辐射条件下,以玉米淀粉、双氧水为主要原料制备氧化淀粉,研究不同处理时间淀粉结构和性能的变化。结果表明:微波辐射加快了氧化反应的进行,其作用时间对淀粉的结构有很大的影响。随着微波处理时间的增加,淀粉羧基含量逐渐增大,淀粉糊化液的黏度显著下降,淀粉糊化各阶段的温度逐渐升高,但糊化温度范围变窄。此外,经微波处理的氧化淀粉具有高溶解度、低膨胀度的特点。
Maize starches and hydrogen-peroxide were used as major raw materials to synthesize oxidized starch by microwave irradiation, and changes of the structure and properties of starches with different microwave treatment time were studied. Experimental results show that microwave accelerates oxidization reaction and its treatment time has a great influence on the structure of starches. With the increase of microwave treatment time, the carboxyl content of starches increase gradually, the viscosity of starch pasting liquid decrease remarkably, and starch pasting temperature at every level rise gradually, but its pasting temperature limits narrow down. In addition, oxidized starches with microwave treatment have high solubility and low swelling power properties.
出处
《食品科技》
CAS
北大核心
2010年第2期183-186,共4页
Food Science and Technology
基金
广州市科技计划资助项目(2007Z3-D0201)
关键词
微波
双氧水
氧化淀粉
性质
microwave
hydrogen-peroxide
oxidized starch
properties
