摘要
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.
出处
《粮食与油脂》
北大核心
2012年第11期16-18,共3页
Cereals & Oils
基金
广西自然科学基金资助项目(2010GXNSFA013049)
广西高校优秀人才资助计划项目(桂教(2011)40号)
广西高等学校重点资助科研项目(201202ZD094)
广西民族师范学院重点科研基金资助项目(XYZD2011002)
关键词
机械活化
交联淀粉
糊性质
mechanical activation
cross-linking starch
paste property