摘要
以糯小麦淀粉为原料,三偏磷酸钠为交联剂,固定淀粉乳质量分数为40%,探讨反应时间、pH值、反应温度、交联剂用量对交联度(即沉降体积)的影响.在单因素试验的基础上采用正交试验确定最适宜制备工艺为:反应时间4 h、pH 9.75、温度45℃、交联剂用量9%.同时考察了交联程度高低对其淀粉糊性质的影响,经交联后,与糯小麦原淀粉相比交联淀粉有良好的冻融稳定性、耐酸性能、耐剪切性能和一定的透明度、溶解度和膨润力,并且随交联程度的提高,交联淀粉的耐酸、耐剪切能力显著增强.
Using waxy-wheat as the raw materials and sodium trimetaphosophate as the cross-linking agent, the paper studied the effects of reaction time, pH value, reaction temperature and the amount of the cross-linking agent on the cross-linking degree （sedimentation volume）. On the basis of single factor experiments, we carried out the orthogonal experiment to determine the optimal preparation conditions： reaction time 4 hours, pH 9.75, temperature 45 ℃, and the amount of cross-linking agent 9%. The paper also studied the effects of the cross-linking degree on the property of starch paste. In comparison with the waxy-wheat starch, the crosslinked waxy-wheat starch had the advantages of good freeze-thaw stability, high acid resistance, high shearing resistance, and high transparency, solubility and swelling power, and the resistance to acid and shearing of the cross-linked starch was enhanced remarkably as the cross-linking degree was enhanced.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2011年第1期22-26,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金(31071606
11079019)
国家863项目(2007AA100401)
关键词
糯小麦淀粉
交联
制备
性质
waxy-wheat starch
cross-linking
preparation
property
