| 玉米交联淀粉的制备与特性研究 |
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| 引用本文： | 张平,王小林. 玉米交联淀粉的制备与特性研究[J]. 农产品加工．学刊, 2006, 0(4): 37-39,42 |
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| 作者姓名： | 张平 王小林 |
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| 作者单位： | 黑龙江八一农垦大学,食品学院,黑龙江,大庆,163319 |
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| 摘 要： | 玉米淀粉与环氧氯丙烷起交联反应,制得交联淀粉。采用正交实验设计进行优化,确定最佳工艺条件:环氧氯丙烷用量为淀粉干质量的0.58%,NaOH用量为淀粉干质量的2.5%,温度40℃,反应时间2h。试验表明,原玉米淀粉经交联后很大程度上改善了淀粉的耐酸性、抗剪切性和抗老化性,提高了淀粉的稳定性。
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| 关 键 词： | 交联淀粉 制备 性质 |
| 文章编号： | 1671-9646（2006）04-0037-03 |
| 收稿时间： | 2006-03-07 |
| 修稿时间： | 2006-03-07 |
Study on Preparation and Property of Maize Crosslinked Starch |
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| Zhang Ping,Wang Xiaolin. Study on Preparation and Property of Maize Crosslinked Starch[J]. Nongchanpin Jlagong.Xuekan, 2006, 0(4): 37-39,42 |
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| Authors: | Zhang Ping Wang Xiaolin |
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| Abstract: | Crossing starch was made by crossing reaction through corn starch and epoxypropane chlorine reaction. The best conditions were determined by using orthogonal test and the concentration of epoxypropane chlorine and NaOH were 0.58% and 2.5% of the dry starch respectively,temperature was 40 ℃,and the reaction time was 2hours. The results showed that the properties of cross-linked strach for acid-proof,anti-shear ability,anti-staling and the stability of the starch were greatly improved. |
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| Keywords: | crosslinked starch preparation property |
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