摘要
将非晶颗粒态淀粉和原淀粉在阴离子、阳离子、醋酸酯及羟丙基醚化剂条件下进行淀粉改性反应,取代度随醚化剂量的改变而改变,但由于整个颗粒处于非晶状态,导致非晶淀粉取代度和原淀粉相比有不同程度的提高,对羧甲基化,取代度平均提高9.15%,最高达10.72%,对阳离子化来说,取代度平均提高9.65%,最高达13.18%,对醋酸酯化,取代度平均提高47.49%,最高达64.82%,对羟丙基化,取代度平均提高22.78%,最高达27.48%。
Non-erysallized and native potato starches were earboxymethylied, eationizatied, hyxoypropylied, aeetylied respcctively, DS changed with amount of etherified reagent. Because of whole granules being in non-crystallized state, DS of non-crystallized granule stated starches was higher than that of native starches：when potato starch was earboxymethylied, DS of starches increased 9.15 % average, 10.72 heighest. While eationizatied, DS of starches increased 9.65 % arerage, 13.18 heighest. To be hyxoypropylied and aeetylied, DS of starches increased 22.78 % average, 27.48% heighest and 47.79 % average, 64.28 % heighesr respectively.
出处
《粮油食品科技》
2006年第2期35-38,共4页
Science and Technology of Cereals,Oils and Foods
基金
国家自然科学基金资助项目(29976016)
关键词
非晶颗粒态
马铃著淀粉
改性反应活性
non-crystallized granule state
potato starch
modified reactivity
