| 马铃薯氧化淀粉的工艺优化 |
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| 引用本文： | 张雯,张盛贵,张会翔,张红利.马铃薯氧化淀粉的工艺优化[J].甘肃农业大学学报,2008,43(4). |
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| 作者姓名： | 张雯 张盛贵 张会翔 张红利 |
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| 作者单位： | 甘肃农业大学食品科学与工程学院,甘肃,兰州,730070 |
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| 摘 要： | 以马铃薯淀粉为原料,用次氯酸钠作氧化剂制备了氧化淀粉,研究了氧化剂用量、pH值、反应时间和温度对产品羧基含量的影响。结果表明:制备氧化淀粉最佳工艺条件为:氧化剂6%,pH7,反应时间4 h,温度35℃;以滴加方式加入次氯酸钠氧化效果较好.
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| 关 键 词： | 马铃薯氧化淀粉 羧基 次氯酸钠 氧化剂 |
Optimum of processing techniques on potato oxidized starch |
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| ZHANG Wen,ZHANG Shen-gui,ZHANG Hui-xiang,ZHANG Hong-li.Optimum of processing techniques on potato oxidized starch[J].Journal of Gansu Agricultural University,2008,43(4). |
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| Authors: | ZHANG Wen ZHANG Shen-gui ZHANG Hui-xiang ZHANG Hong-li |
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| Abstract: | It was studied that the effect of the amount of oxidant,pH,reaction time and temperature on oxidation extent of potato starch adopted potato starch as raw materia1 and sodium hypochlorite as oxidant.The results showed that the optimum processing techniques was 6 % of sodium hypochlorite,pH 7,reaction for 4 h at 35 ℃.A better oxidation could be obtained if sodium hypochlorite was added in instillation. |
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| Keywords: | potato oxidized starch carboxyl sodium hypochlorite oxidant |
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