摘要
研究酸的种类、酸的浓度以及反应时间对甘薯淀粉粘度特性产生的影响。利用快速粘度分析仪测定分析不同条件下甘薯淀粉粘度的变化情况,结果表明:不同酸酸解甘薯淀粉中,盐酸酸解效果最好;甘薯淀粉的粘度随酸浓度的增大及时间的延长而减小。
In this paper, it studied the influence of the type of acid, concentration of acid and reaction time on viscosity characteristics of sweet potato starch. Sweet potato starch viscosity varied in different conditions was measured and analyzed with a rapid visco analyzer （RVA）. The results showed that： among different acids used in acidolysis of the sweet potato starch, the effect of hydrochloric acid solution Was the best; sweet potato starch viscosity was decreasing with the increasing concentration of the acid and the extension of time.
出处
《农业科技与装备》
2016年第6期38-40,共3页
Agricultural Science & Technology and Equipment
关键词
甘薯淀粉
酸解
粘度
影响
sweet potato starch
acidolysis
viscosity
effect
