文献类型：期刊文献

中文题名：变性木薯淀粉糊精的制备工艺及其性质研究

英文题名：Study on the Preparation and Characteristics of Modified Cassava Starch Dextrin

作者：孙静文[1];刘继伟[2];郝晓敏[3];谷长生[3];宋文东[3]

机构：[1]哈尔滨工业大学市政与环境工程学院,黑龙江哈尔滨150001;[2]大庆石油学院化学化工学院,黑龙江大庆163318;[3]广东海洋大学应用化学系,广东湛江524088

年份：2007

卷号：23

期号：10

起止页码：34

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、Scopus

语种：中文

中文关键词：木薯;变性淀粉;性质

外文关键词：cassava; modified starch; characteristics

中文摘要：以木薯淀粉为原料,采用醇介质酸水解制备变性木薯淀粉糊精。通过正交试验确定了淀粉糊精的制备条件,并对此条件下得到的产品进行了性质研究。结果表明,该产品持水性比原淀粉大,吸湿性较强,感官及其理化特性符合麦芽糖标准,酸解淀粉糊精的粘度与原淀粉相比数值下降,酸处理制备的糊精粒子微观结构无明显变化。

外文摘要：The modified cassava starch was prepared via acid hydrolysis of cassava starch and its characteristics were also investigated. The results showed that the water-holding capacity （WHC） and hygroscopicity of the amylodextrin were higher than those of the native starch. Its sensory quality and physiscochemical propertiers were also up to the standards of maltose. Besides, the viscidity of the amylodextrin achieved by acid-hydrolysis was lower than that of the original starch. And the micro-structure of the hydrolyzed starches was similar to that of the original strach.