期刊文献+

强酸型阳离子交换树脂作为固体酸催化水解菊粉 被引量:2

INVESTIGATION ON INULIN HYDROLYSIS CATALYZED WITH STRONGLY ACIDIC CATION RESINS AS SOLID ACIDS
下载PDF
导出
摘要 使用脱盐菊粉,以强酸型阳离子交换树脂作为固体酸进行菊粉的催化水解,然后经真空浓缩制备出质量良好的高果糖浆。菊粉水解的适宜条件为:选用D061强酸型阳离子交换树脂作为固体酸,固体酸与菊粉溶液(20%)比例为1∶3,在75℃下水解120min,菊粉水解率达92.0%。菊粉溶液的脱盐是成功实现固体酸水解及固体酸多次使用的关键工艺之一。 Inulin hydrolysis catalyzed with strongly acidic cation resins as solid acids was investigated by suing desahed inulin solutions and high fructose syrups with high quality were obtained after being vacuum concentrated. The optimal conditions for inulin hydrolysis were: D061 strongly acidic cation resin as solid acid; the ratio of solid acid and inulin solution (20 %) 1"3; hydrolysis temperature 75 ~C; hydrolysis time 120 min. Percentage of hydrolysed Inulin with this method was 92.1%. Desalting from inulin solution was one of the key technologies for successful inulin hydrolysis with solid acid.
作者 赵国群 张桂
出处 《食品研究与开发》 CAS 北大核心 2007年第9期109-112,共4页 Food Research and Development
关键词 菊粉 水解 固体酸 高果糖浆 inulin hydrolysis solid acid high fructose syrup
  • 相关文献

参考文献9

二级参考文献63

共引文献479

同被引文献31

  • 1周华锋,侯纯明,张丽清,姚淑华,王雅静.蔗糖水解反应动力学研究[J].辽宁化工,2005,34(5):200-202. 被引量:15
  • 2彭桂兰,陈晓光,吴文福,姜秀娟.玉米淀粉水分吸附等温线的研究及模型建立[J].农业工程学报,2006,22(5):176-179. 被引量:24
  • 3Gibson G R,Rastall R A.益生元开发与应用[M].胡学智等译.北京:化学工业出版社,2008:43-45.
  • 4霍树春,李锋,李建科,赵燕.不同比表面积山梨醇粉体的吸湿性实验研究[J].食品科学,2007,28(9):83-85. 被引量:14
  • 5Flamm G, Glinsmann W, Kritchevsky D, et al. Inulin and oligofructose as dietary fiber: a review of the evidence I J]. Critical Reviews in Food Science and Nutrition, 2001, 41 (5) : 353 - 362.
  • 6Tarrega A, Rocafu11 A, Costell E. Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards [ J ]. LWT-Food Science and Technology, 2010, 43 (3) : 556 - 562.
  • 7O' Brien C M, Mueller A, Scannell A G M, et al. Evaluation of the effects of fat replacers on the quality of wheat bread[ J]. Journal of Food Engineering, 2003, 56 (2) : 265 - 267.
  • 8Tarrega A, Costell E. Effect of inulin addition on rheological and sensory properties of fat-free starch-based dairy desserts[ J]. International Dairy Journal, 2006, 16(9) :1 104 -1 112.
  • 9Emma C, Elena V, Claudio C. Physico chemical characterization and stability of inulin gels [ J ]. European Food Research and Technology, 2007, 225 ( 1 ) : 85 - 94.
  • 10Sebastien N R, Michel P, Christian F, et al. Effect of water uptake on amorphous inulin properties[ J ]. Food Hydrocolloids, 2009, 23(3) : 922 -927.

引证文献2

二级引证文献7

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部