摘要
采用水相体系法制取琥珀酸马铃薯淀粉酯,通过响应面组合设计分析了酯化温度、反应时间、琥珀酸添加量、反应pH值对取代度的影响。试验结果表明:琥珀酸添加量对取代度的影响最大,而上述四因素存在一定的交互作用。通过快速粘度分析仪(RVA)进行粘度测定,发现酯化后淀粉的糊化温度较原淀粉低,热浆粘度和最终粘度都有明显的提高。
This paper make succinate potato starch in water medium. The degree of subsititution was studied on the effect of the temperature , pH value , time and concentration of succinic anhydride for esterification by the response surface central composite design. The results indicates that the pH value and the succinic anhydride for esterification has a pronounced effect on the degree of subsititution. The four factors have more or less interaction. The pasting properties of the native and succinylated starches were determined using a Rapid Viscosity Analyser（RVA）,In comparison to the unmodified starch ,the modified starch reduces pasting temperature ,increases hot pasting viscosity and final pasting viscosity significant.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2007年第5期54-59,共6页
Food and Fermentation Industries
基金
四川省科学技术科技厅资助项目(No.04NG003-009)
