摘要
通过单因素试验和正交试验,研究己二酸交联淀粉的制备方法,测定己二酸交联淀粉的的多个理化性质。试验结果表明:经过己二酸交联改性的淀粉抗凝沉性减弱,冻融稳定性提高,膨胀度和溶解度降低。以己二酸为交联剂制备交联淀粉的最佳工艺条件为反应体系pH值9,反应温度50℃,反应时间1 h,交联剂比例为0.4%。
Preparation methods and physicochemical properties of hexane diacid-crosslinked starch were investigated with orthogonal experiment. The results showed that resistant retrograding properties decreased, frost thawing stability increased, swelling degree decreased, and solubility decreased. The optimal condition was： pH 9.0, 50℃, reaction time 1 h, concentration of hexane diacid 0.4%.
出处
《食品科技》
CAS
北大核心
2008年第3期71-75,共5页
Food Science and Technology
关键词
己二酸
交联淀粉
稳定性
hexane diacid
crosslinked starch
stability
