降黏处理对后续淀粉复合变性的影响

Effects of starch viscosity reducing on its consequent modifications

对木薯淀粉进行氧化或酸水解变性使其降黏后,再分别进行交联-酯化复合变性。以黏度为评价指标,考察不同的降黏方式对复合变性淀粉黏度的影响。结果表明:氧化和酸水解处理均能有效地降低淀粉的黏度,这两种变性淀粉再经交联-酯化复合变性后,氧化淀粉黏度无明显变化,而酸水解淀粉的黏度有显著上升。

The cassava starch was oxidized or acid hydrolyzed for viscosity reducing, then multi-modified by cross-linking and esterification, respectively. The viscosity was used as an evaluation index to assess the effect of oxidation and acid hydrolysis on the consequent multi-modifications. The results indicated that：both the oxidation and acid hydrolysis could efficiently reduce the starch viscosity. After the multi-modification, oxidized starch viscosity had no significant change, while the acid hydrolyzed starch viscosity increased significantly.