食品科学2012，Vol.33Issue(24)：86-91,6.
柠檬酸甘薯淀粉酯制备工艺优化及性质研究
Preparation and Properties of Citric Acid-Modified Sweet Potato Starch
摘要
Abstract
In this study, sweet potato starch was reacted with citric acid to prepare modified starch with high degree of substitution (DS) by a dry heat method. Reaction conditions were optimized by response surface methodology to obtain maximum DS. The optimum reaction conditions were found to be reaction at 148.21 ℃ and pH 1.5 for 6.45 h with a citric acid-to-starch ratio of 0.59 (m/m), resulting in a DH as high as 0.30. Citric acid-modified sweet potato starch exhibited high resistance to enzymatic hydrolysis. Resistance starch content increased with increasing DS, reaching 92% at a DS of 0.13. The average degree of polymerization decreased and the whiteness initialy increased and then decreased compared with the native starch.关键词
柠檬酸甘薯淀粉酯/制备工艺/性质Key words
citric acid-modified sweet potato starch/preparation/properties分类
轻工纺织引用本文复制引用
王步枢,邬应龙..柠檬酸甘薯淀粉酯制备工艺优化及性质研究[J].食品科学,2012,33(24):86-91,6.基金项目
四川省科技支撑计划项目(2009NZ0077-007) （2009NZ0077-007）
