摘要
以芭蕉芋淀粉为原料,盐酸作催化剂,制备酸解淀粉。研究盐酸用量、酸解温度和时间对酸解淀粉黏度的影响,测定酸解淀粉的黏度、透明度、冻融稳定性、抗霉菌能力、沉降性和糊化难易性,对酸解淀粉进行热重分析和红外光谱分析。结果表明,40%淀粉乳液在1.6%盐酸作用下,55℃反应1.5 h,得到酸解芭蕉芋淀粉的黏度为161 cp。与原淀粉相比,酸解芭蕉芋淀粉的黏度大幅下降,透明度提高,较难糊化,较易沉降,冻融稳定性不变,热稳定性提高,红外光谱图表明酸解后没有新的基团生成。芭蕉芋淀粉酸解工艺简单,在低浓度的盐酸作用下,即能在较短时间内达到快速降低黏度的效果。
Acid hydrolyzed starch was prepared by using Canna edulis Ker starch as raw material and hydrochloric acid as catalyst. The effects of the amount of hydrochloric acid, reaction temperature and time on the viscosity of acid hydrolyzed starch were investigated. The viscosity, clarity, freeze-thaw stability, sedimentation and gelatinization difficulty of the acid hydrolyzed starch were determined. Thermogravimetric analysis and infrared spectrum analysis of the acid hydrolyzed starch were carried out. The results showed that, under the action of 1.6 % hydrochloric acid , 40 % Canna edulis Ker starch was hydrolyzed to 1.5 h at 55 ℃, and the viscosity of acid hydrolyzed starch was 161 cp. Compared with the Canna edulis Ker starch, the viscosity of acid hydrolyzed starch was greatly reduced, and the transparency was improved. It was more difficult to gelatinization, easier to settle, the freeze-thaw stability was identical and the thermal stability was improved. Infrared spectrogram showed that there was no new group generated after acid hydrolysis of Canna edulis Ker starch. The acid hydrolysis process of Canna edulis Ker starch is simple, under the effect of low concentrations of hydrochloric acid, the viscosity rapidly decreased in a short time.
作者
赖俐超
曾敏
唐春保
LAI Li-chao;ZENG Min;TANG Chun-bao(School of Chemistry and Environment,Jiaying University,Meizhou 514015,Guangdong,China)
出处
《食品研究与开发》
CAS
北大核心
2018年第17期75-78,167,共5页
Food Research and Development
基金
嘉应学院省市共建重点项目
关键词
芭蕉芋
淀粉
盐酸
黏度
性能
制备
Canna edulis Ker
starch
hydrochloric acid
viscosity
property
preparation
