大米氧化淀粉制备工艺及其凝胶性的研究

Study on processing technology and gelation property of oxidized rice starch

研究大米淀粉的氧化条件,包括反应的pH、催化剂硫酸铜用量、反应温度、反应时间、以及H2O2用量对氧化淀粉凝胶性的影响,采用TA-XT.plus物性仪对不同条件下制备的大米氧化淀粉凝胶的质构特性—硬度和弹性进行测定。最终通过正交试验得出制备大米氧化淀粉最适宜的条件为:反应pH值为8,CuSO4用量为淀粉干基的0.15%,反应温度为55℃,反应时间为3 h,H2O2用量为淀粉干基的4%。在此条件下制备的大米氧化淀粉凝胶硬度可达到1213.34 g,弹性可达到0.987。与大米原淀粉凝胶相比,其硬度和弹性分别提高了39.2%和10.5%。

The effects of pH,copper sulfate,hydrogen peroxide,reaction time and temperature on gelatinizing property of oxidized rice starch were studied.The texture properties-hardness and springiness of oxidized rice starch gel prepared in different conditions were determined by TA.XT plus.The optimal gel formation conditions were determined by the orthogonal experiment.The results showed that the optimum processing techniques were pH 8,the amount of CuSO4 was 0.15 %,reaction temperature 55℃ and reaction time 3 h,hydrogen peroxide 4%,the hardness of oxidized rice starch gel was 1213.34 g,the springiness was 0.987.Compared with the native rice starch gel the hardness and springiness increased 39.2% and 10.5% respectively.