木薯交联淀粉性质研究

Properties of cross-linked cassava starch

采用搅拌球磨机对木薯淀粉进行机械活化,以活化60 min木薯淀粉为原料、氢氧化钠为催化剂、环氧氯丙烷为交联剂制备交联淀粉;对交联淀粉溶解度、糊透明度、冻融稳定性、抗老化、抗酸、抗剪切等性质进行研究。结果表明,相对于活化淀粉,交联淀粉溶解度减小、糊透明度降低;而糊的冻融稳定性、抗老化、抗酸和抗剪切能力增强。

The cross-linking starch was prepared by the cassava starch, mechanically, activated for 60 min by a stirring-type ball mill, as a starting material, NaOH as catalyst and epichlorohydrin as cross-linking agent. The properties of the cross-linking starch paste, such as solubility, transparency, freeze-thaw stability, antiretrogradation ability, antiacid ability and antishearing ability, were studied. The experimental results showed that the solubility and the transparency were decreased, and the freeze-thaw stability, the antiretrogradation ability, antiacid ability, antishearing ability were enhanced relative to the mechanical activation cassava starch.