食品科学 ›› 2006, Vol. 27 ›› Issue (10): 245-248.
• 工艺技术 • 上一篇 下一篇
袁怀波, 江力, 曹树青, 张爽, 陈宗道
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YUAN Huai-Bo, Jiang-Li, Cao-Shu-Qing, Zhang-Shuang, CHEN Zong-Dao
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摘要: 以红薯淀粉为原料,探讨反应温度、反应pH值、酸酐用量和反应时间等因素对其酯化反应效率的影响,并对醋酸酯化淀粉的膨胀率、溶解度、透明度、冻融稳定性和红外结构表征等进行了研究。
关键词: 红薯淀粉, 醋酸酯化, 性质
Abstract: Selecting sweet potato starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value, reaction time and the consumption of acetic anhydride were investigated. Properties including expansibility, solubility, transparence, freeze-melt stability and degree of substitute (DS) were systematically studies. The structure of acetified starch was detected by FTIR spectrum.
Key words:  , sweet potato starch; acetic esterfication; property;
袁怀波, 江力, 曹树青, 张爽, 陈宗道. 酯化红薯变性淀粉的制备及性质研究[J]. 食品科学, 2006, 27(10): 245-248.
YUAN Huai-Bo, Jiang-Li, Cao-Shu-Qing, Zhang-Shuang, CHEN Zong-Dao. Preparation and Property of Acetified Starch from Sweet Potato[J]. FOOD SCIENCE, 2006, 27(10): 245-248.
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