摘要
研究了葛根淀粉甲基化改性的条件以及甲基化改性对葛根淀粉性质的影响。结果表明,在乙醇溶剂体积分数为30%,乙醇溶剂与淀粉比为8∶1(m L/g),硫酸二甲酯与淀粉比值为0.5 m L/g,30%氢氧化钠溶液与淀粉比为0.55m L/g,温度为50℃,反应时间为1.0 h时,甲基化取代程度最大,取代度为0.41。对甲基淀粉的基本性质研究表明,甲基化改性后淀粉颗粒间相互粘连,局部地方没有完整的颗粒形态;甲基淀粉在冷水中的溶解性很小,加热后其水溶性有很大程度的提高;甲基淀粉糊的冻融稳定性与原淀粉相比,得到了极大提高。
The optimum parameters for methylated puemria starch and its properties were studied. The optimum parameters for pueraria starch methylation and the highest DS （0.41） are achieved when ethyl concentration 30%, ratio of ethyl solvent to starch 8 ： 1 （mL/g）, ratio of dimethylsulfate to starch 0.5 mL/g, ratio of 30% sodium hydroxide to starch 0.55 mL/g, temperature of 50 %, and reaction time 1.0 h. The granules of methylstarch conglutinated with one another, while the and the particle morphology are not completeness in some places. Methylation starch has a poor solubility in cold water and a high solubility in hot water. The freeze-thaw stability is increased after methylation.
出处
《食品工业》
北大核心
2015年第10期123-126,共4页
The Food Industry
关键词
葛根
淀粉
甲基化
性质
pueraria
starch
methylation
properties
