摘要
以玉米多孔淀粉为原料,三氯氧磷为交联剂制备酯化交联多孔淀粉,利用扫描电子显微镜、布拉班德黏度仪等分析仪器对原淀粉、多孔淀粉和酯化交联多孔淀粉的理化性质、流变学性质、微观结构进行分析比较研究,结果表明,经交联处理后多孔淀粉的吸水率、吸油率与原淀粉相比有较大提高,溶解度、膨胀率、冻融稳定性、耐酸性都有较大改善,优于原淀粉和多孔淀粉,同时也提高了多孔淀粉的结构性能.
The cross-linked porous starch is prepared from corn porous starch by using phosphorus oxychloride as cross-linking agents. By using SEM （Brabender viscograph methods）, the physical-chemical properties, rheology properties, microstrue properties of starch, porous starch, esterified cross-linked porous starch are analyzed. The results showed that absorption capability, solubility, bulge degree, stability of freeze thawing, the rates of light transmittance are improved, and indicated that crosslinked porous is feasible for improving the quality of the starch.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2006年第6期51-53,共3页
Journal of Harbin University of Commerce：Natural Sciences Edition
基金
黑龙江省教育厅科学技术研究项目(编号10541076)
关键词
酯化交联多孔淀粉
理化性质
流变学性质
微观结构
esterified cross-linked porous starch
physical-chemical properties
rheology properties
microstrue properties
