食品工业科技2012，Vol.33Issue(16)：306-309,334,5.
一步和二步改性法对交联酯化甘薯淀粉性质的影响
Effect of one-step and two-step modified method on the property of cross-linked esterification sweet potato starch
摘要
Abstract
Sodium trimetaphosphate was used as cross-linking agent and acetic anhydride as esterifying agent to prepare cross-linked esterification sweet potato starch through one-step and two-step modified method. The effect of one-step and two-step modified method on the property of cross-linked esterification sweet potato starch was compared in this study. As to one-step modified method,sweet potato starch slurry was adjusted to appropriate condition after being cross-linked and then esterified directly where wash, neutralization, dry was eliminated. As to two-step modified method, cross-linked sweet potato starch was well dried and smashed,which was used as the raw starch for the next step of esterification. Peak viscosity and stability were chosen as index and the result indicated that the cross-linked esterification sweet potato starch prepared by one-step modified method possess better peak viscosity and stability. The cross-linked esterification sweet potato starch prepared by two-step modified method possess better anti-precipitability and freezing-thaw resistance, slightly higher solubility, swelling power, but the difference between two methods was not obvious.关键词
甘薯淀粉/交联/酯化/性质Key words
sweet potato starch/cross-linking/esterification/property分类
轻工纺织引用本文复制引用
李倩,高群玉,吴磊..一步和二步改性法对交联酯化甘薯淀粉性质的影响[J].食品工业科技,2012,33(16):306-309,334,5.基金项目
广东省部产学研结合项目 （）
