食品与机械2023，Vol.39Issue(12)：23-28,37,7.DOI:10.13652/j.spjx.1003.5788.2023.80252
次氯酸钠对慈姑淀粉理化特性的影响
Effects of sodium hypochlorite on the physicochemical characteristics of arrowhead starch
摘要
Abstract
Objective:The effect of sodium hypochlorite on the physicochemical properties and digestive characteristics of arrowhead starch was studied.Methods:In a weakly alkaline environment,sodium hypochlorite was used as an oxidant,and the added amounts were 0％,1％.3％,5％.7％,and 9％(based on the mass fraction of available chlorine in dry basis arrowhead starch).Following a 4-hour oxidation reaction with arrowhead starch,the modified starch's amylose content,swelling power,solubility,coagulation stability,color difference,light transmittance,scanning electron microscopy,X-ray diffraction,and other physical and chemical properties were measured,along with its digestibility.Results:The amylose concentration,solubility and transparency all arose as the additive amount was increased.The amylose content increased from 55.59％to 79.02％.When the addition amount was 5％,7％,and 9％,the light transmittance reached more than 90％.When the addition amount was 9％,the light transmittance reached 97.13％.At 80 ℃.with the increase of the addition amount,the solubility increased from 4.01％to 32.59％,while the swelling power decreased,and the crystallinity of starch decreased from 43.99％to about 25.00％,The surface of starch became rough gradually,the crystal structure of starch was destroyed,and the content of amylose increased.Conclusion:Sodium hypochlorite could significantly change the properties of arrowhead starch,and the changes in properties vary with the amount of addition.关键词
慈姑淀粉/次氯酸钠/氧化/理化性质/消化性Key words
arrowhead starch/sodium hypochlorite/oxidation/physical and chemical properties/digestibility引用本文复制引用
席婉婷,刘桂汝,李梦,戢得蓉,段丽丽..次氯酸钠对慈姑淀粉理化特性的影响[J].食品与机械,2023,39(12):23-28,37,7.基金项目
四川旅游学院科研创新团队滚动专项(编号:22SCTUTG01) （编号:22SCTUTG01）
大学生创新创业训练项目(编号:202211552234) （编号:202211552234）
四川旅游学院校级重点科研项目(编号:19SCTUZZ04) （编号:19SCTUZZ04）
