摘要
利用盐酸对木薯淀粉进行处理,可以得到一种具有吸附功能的微孔淀粉载体。实验证明:木薯微孔淀粉对柠檬黄色素、油脂的吸附性能高于原淀粉对柠檬黄色素、油脂的吸附性能;盐酸制备木薯微孔淀粉的最佳工艺条件是:盐酸用量1.5%,温度35℃,反应时间10h。
HCl treated granular starches provide a micro-porous matrix material adapted for absorption and releasable functional compositions. The experiment proved that the adsorption properties of the micro-porous starch for lemon pigment and oil was significantly larger than by the original starch granules. The experiment obtained HCl hydrolisis preparation cassava starch best craft condition： HCl amount used 1.5%, temperature 35℃, reaction time 10h.
出处
《食品科技》
CAS
北大核心
2007年第11期63-65,共3页
Food Science and Technology
基金
广西工学院基金项目(500420)
关键词
木薯微孔淀粉
吸油率
盐酸处理
吸附性能
cassava micro-porous starch
absorptive capacity of oil
HCl treatment
absorptive property
