摘要
以谷氨酸作交联剂制备马铃薯交联淀粉,对其制备条件进行研究,考察影响其交联效果因素。结果表明,谷氨酸制备马铃薯交联淀粉工艺条件为:谷氨酸用量5%、pH为8、反应温度45℃、反应时间90 min,在该条件下,制备马铃薯交联淀粉交联度最高。
Using glutamic acid as crosslinker to preparate crosslinked potato starch,The preparation conditions were studied and investigated the effect of the cross-linking factors.The results show that the preparation conditions are glutamic acid content 5%,pH value of 8,the reaction temperature is 45℃, reaction time was 90min.To optimize the conditions for the preparation,the prepared cross-linked potato starch crosslinking degree of the highest.
出处
《粮食与油脂》
北大核心
2011年第9期22-23,共2页
Cereals & Oils
关键词
谷氨酸
交联淀粉
马铃薯淀粉
glutamic acid
crosslinked starch
potato starch
