摘要
研究淀粉水凝胶的制备条件和性质。用糯米淀粉为原料,以4-二甲基氨基吡啶为催化剂,经过琥珀酸酐酯化处理后产生糯米淀粉水凝胶。确定制备糯米淀粉水凝胶的最佳工艺条件为:琥珀酸酐与原淀粉羟基摩尔比为10∶1;催化剂与原淀粉羟基摩尔比为1.05∶1。通过红外结构分析及DSC差热分析确认在淀粉分子中成功引入了丁二酸基团。所获得的淀粉水凝胶具有良好的吸水能力,相比原淀粉,其透光率及冻融稳定性有较大程度提高。
The research aimed to optimize condition of glutinous rice starch hydrogels and evaluate properties of it. With glutinous rice starch as raw materials, 4-dimethylamino pyridine as catalyst and succinic anhydride for starch hydrogels, the preparation of rice starch hydrogels for optimum conditions was determined： the hydroxyl molar ratio of succinic anhydride and the native starch is 10：1, the hydroxyl molar ratio of catalyst and the native starch is 1.05：1. The infrared structural analysis and DSC result indicated that the butane diacid group had been induced in the starch molecule. The starch hydrogels was signifi Compared with the native starch,hydrogels starch significantly stability.
出处
《食品研究与开发》
CAS
北大核心
2014年第2期51-54,共4页
Food Research and Development
关键词
糯米淀粉
变性
水凝胶
glutinous rice starch
denaturation
hydrogels cantly improved in the water-absorption. enhanced transmittance and freeze-thaw
