摘要
以小麦淀粉为原料,用次氯酸钠作氧化剂在碱性条件下制备粉状氧化淀粉,研究了氧化剂用量、反应pH值、温度和时间等因素对产品羧基含量和糊的性质的影响。研究表明,氧化剂用量对产品羧基的含量影响较大;低程度氧化过程中,淀粉颗粒形貌和偏光十字基本保持不变;氧化淀粉糊的性质发生了较大的变化,羧基含量是影响氧化淀粉糊的性质的内在因素。
Sodium hypochlorite was used for oxidation of wheat starch in alkaline conditions.The effects of the amount of oxidant,reaction pH,temperature and time on the carboxyl group content of the product and the properties of paste were studied.The results indicated that the carboxyl group content of the product was greatly influenced by the amount of oxidant.Little changes of the morphology and the Maltese cross of starch granules were observed during low-level hyperoxidation.The paste properties of oxidized starch were greatly changed and the carboxyl group content of the oxidized starch was the interior factors of the changes of paste properties.
出处
《现代食品科技》
EI
CAS
2010年第8期805-809,共5页
Modern Food Science and Technology
关键词
次氯酸钠
淀粉
氧化
羧基
糊的性质
sodium hypochlorite
starch
oxidation
carboxyl group
paste properties
