食品工业科技2013，Vol.34Issue(1)：238-242,5.
交联微孔木薯淀粉的制备及其性能研究
Preparation and performance of crosslinked microporous cassawa starch
摘要
Abstract
Crosslinked microporous starch was prepared with cassava starch as raw materials, phosphorus oxychloride as crosslinking agent,glucoamylase and alpha amylase as composite enzyme.The results showed that the dosages of starch content,crosslinking agent and composite enzyme,pH,reaction temperature and reaction time remarkable influenced the performance of crosslinked microporous starch. The optimum technological conditions were starch content 30% , crosslinking agent for 80μL, pH4.5, compound amylase amount of 2.0%, enzymatic hydrolysis temperature at 50℃ and enzymatic hydrolysis time of 12h.The structure and morphology of the crosslinked microporous starch were characterized by SEM,XRD and TGA.关键词
交联微孔淀粉/复合酶/吸水率/吸油率Key words
crosslinked microporous starch/compound enzyme/water absorption rate/oil absorption rate分类
轻工纺织引用本文复制引用
吴思芸,王继虎,张燕萍,于丹凤,邵思盼,李冬亮,贺正果,唐忠锋..交联微孔木薯淀粉的制备及其性能研究[J].食品工业科技,2013,34(1):238-242,5.基金项目
上海工程技术大学大学生创新项目(cs1104015) （cs1104015）
上海市高校"085"知识创新工程建设项目(JZ0904). （JZ0904）
