食品工业科技2011，Vol.32Issue(7)：308-311,315,5.
糯玉米淀粉非晶化改性及酯化研究
Study on non-crystalline modification of waxy corn starch and its esterification
高媛媛 1郑为完 1杨婧1
作者信息
- 1. 南昌大学食品科学与技术国家重点实验室,江西南昌,330047
- 折叠
摘要
Abstract
Modified starch by acid treatment was treated by microwave radiation.The effect of different factors including acids,time and microwave power on the DE value and solubility of product was investigated.The optimal conditions of preparing modified starch were determined: acids 0.2%, microwave power 900W, and time 640s. Combining X diffraction curve, the change from crystal to non-crystal was confirmed.The granular state was observed by scanning electron microscopy. Starch sodium octenyl succinate(SSOS) was prepared, taking self-made non-crystalline granular starch as raw material.Taken degree of substitution (DS) as evaluation index, the effect of different factors including initial starch concentration, pH and reaction temperature was investigated.The optimal conditions:starch concentration 40%,pH 8.5,and reaction temperature 35℃.The structure of SSOS was characterized by infrared spectroscopy and the emulsification properties were studied.关键词
糯玉米淀粉/非晶化/微波辐射/辛烯基琥珀酸淀粉酯Key words
waxy corn starch/non-crystallization/microwave radiation/SSOS分类
轻工纺织引用本文复制引用
高媛媛,郑为完,杨婧..糯玉米淀粉非晶化改性及酯化研究[J].食品工业科技,2011,32(7):308-311,315,5.
