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羟丙基糯玉米淀粉POCl3交联复合变性条件的研究
Cross-linked Compound Modification of Hydroxypropylated Waxy Maize Starch with POCl3
【摘要】 经羟丙基化和POCl3 交联复合变性的糯玉米淀粉在国外已广泛的应用于多种食品体系,国内还未见有同类产品上市。本文以自制的羟丙基糯玉米淀粉为起始原料,对其进行POCl3 交联复合变性, 确定了最佳反应条件:POCl3 用量为0. 018%、反应pH值11. 6、NaCl用量为1. 2%、反应时间40min。
【Abstract】 Hydroxypropylated and POCl 3 cross-linked waxy maize starch has been widely used in a variety of foods abroad, but no similar product appears at home. The POCl 3 cross-linking conditions of hydroxypropylated waxy maize starch and its pasting properties were studied in this project. An orthogonal experiment was conducted and resulted in following optimum reaction conditions: dosage of POCl 3 0.018%, reaction pH11.6, dosage of NaCl 1.2%, reaction time 40 min.
【关键词】 羟丙基糯玉米淀粉；
交联反应；
谷粘度；
【Key words】 hydroxypropylated waxy maize starch； cross-linking reaction； trough viscosity；
【Key words】 hydroxypropylated waxy maize starch； cross-linking reaction； trough viscosity；
- 【文献出处】 中国粮油学报 ,Chinese Cereals and Oils Association , 编辑部邮箱 ,2005年02期
- 【分类号】TS235.1
- 【被引频次】8
- 【下载频次】166