摘要
以碎米淀粉为原料,己二酸为交联剂,通过单因素与正交实验确定己二酸交联碎米淀粉的最佳制备工艺。结果显示,制备己二酸交联碎米淀粉的最佳工艺条件为:己二酸的添加量为0.5%(m/m,相对于淀粉干基),pH值为9,反应时间为1.0 h,反应温度为60℃。在该条件下,制备的己二酸交联淀粉的交联度为0.75 mL。
The preparation of hexane diacid-crosslinked broken rice starch was studied using broken rice starch as raw materials using hexane diacid as crosslinking regents. Single factor test and the following orthogonal experimental design were used to obtain the best preparation technology. The amount of hexane-diacid, pH, reaction time and reaction temperature were 0.5% （m/m）, 9, 1.0 h and 60 ℃, respectively. Under these conditions, the preparation of hexane diacid-crosslinked starch＇s crosslinking degree is up to 0.75 mL.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第1期74-76,65,共4页
Modern Food Science and Technology
基金
安徽省教育厅重点项目(KJ2010A276)
关键词
碎米淀粉
己二酸
沉降积
broken rice starch
hexane diacid
sedimentation volume
