食品工业科技Issue(8)：261-263,422,4.
环氧氯丙烷交联淀粉的制备及其体外消化性能的研究
Study on preparation and digestibility in vitro of crosslinked starch by epichlorohydrin
闵玉涛 1宋彦显 1马凤青 2马庆一2
作者信息
- 1. 中州大学,河南郑州450044
- 2. 郑州轻工业学院,河南郑州450002
- 折叠
摘要
Abstract
With epichlorohydrin as crosslinking agent,potato crosslinked starch was prepared.Influences of epichlorohydrin dosage,sodium hydroxide dosage,reaction temperature and reaction time were researched using orthogonal test,and optimum technological condition was determined.The digestibility was also studied.The results showed that the optimum determination condition of crosslinked starch was as follows：wavelength 485nm,temperature 100℃,time 30min,glucose concentration 0 ~ 80μg/mL,regression equation was y=0.0044x-0.005,R2=0.9988,and the sample color was stable within 2h.The factors influencing order was epichlorohydrin dosage,sodium hydroxide dosage,reaction temperature and reaction time.The optimal preparation condition was as follows：50g potato starch as material,epichlorohydrin dosage 1.00mL,sodium hydroxide dosage 0.75g,temperature 50℃,time 6h.under the condition above,the digestibility of crosslinked starch decreased by 13.7% ~34.5% than raw starch,negative correlation with crosslinking degree.关键词
环氧氯丙烷/交联淀粉/体外消化Key words
eplchlorhydrin/crosslinked starch/digestibility in vitro分类
轻工纺织引用本文复制引用
闵玉涛,宋彦显,马凤青,马庆一..环氧氯丙烷交联淀粉的制备及其体外消化性能的研究[J].食品工业科技,2011,(8):261-263,422,4.
