摘要
以玉米淀粉为原料,采用热-醇处理制备颗粒状冷水可溶淀粉,并对其性质进行了测定。结果表明:温度和乙醇体积分数对其糊化度有较大影响;在90℃、体积分数35%乙醇处理制备的冷水可溶淀粉的溶解度最大,白度比原淀粉有明显提高;温度对其黏度和颗粒结构影响较大,而乙醇体积分数则没有明显影响。
Corn starch was used as raw material to make granular cold-water-soluble （GCWS） starch with different conditions of heating and ethanol, and some properties of GCWS starch were determined. The results showed that temperature and the volume fraction of ethanol had a great impact on gelatinization degree of GCWS starch. GCWS starch, made by ethanol 35 % （v/v） at 90℃, had a largest solubility. The whiteness of GCWS starch had improved greatly compared to native starch. At the same time, temperature had great influence On viscosity and particle structure, while the volume fraction of ethanol had no significant effect.
出处
《粮食与饲料工业》
CAS
北大核心
2011年第12期33-36,共4页
Cereal & Feed Industry
