文献类型：期刊文献

中文题名：酸水解制备变性红薯淀粉的工艺及性质研究

英文题名：Study on the technology in preparing sweet potato starch by acid hydrolysis and its property

作者：郝晓敏[1];谷长生[1];宋文东[1];沙磊[1];陈丹芝[1]

机构：[1]广东海洋大学应用化学系,广东湛江524088

年份：2008

卷号：16

期号：2

起止页码：44

中文期刊名：粮油食品科技

外文期刊名：Science and Technology of Cereals,Oils and Foods

收录：CSTPCD

基金：广东省科技重点引导项目(B:05119);湛江市引进优秀科技人才来湛创业项目

语种：中文

中文关键词：红薯;变性淀粉;性质

外文关键词：sweet potato; modified starch; characteristics

中文摘要：以红薯淀粉为原料,采用醇介质酸水解制备变性红薯淀粉糊精。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,持水性比原淀粉显著提高,吸湿性较强,感官及其理化特性符合麦芽糊精标准,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：In the research, sweet potato amylodextrin was hydrolysis in acid-alcohol media. The preparation parameters were decided by orthogonal experiment and the properties of the products were studied. The result showed that amylodextrin appeared to have higher moisture retention than the native starch. So did hydroscopic property. Sensory and physicochemical properties were accorded with the standard of maltodextrine. Viscosity of hydrolyze amylodextrin was lower than that of the original starch. The microstructure of the amylodextrin prepared by acid process did not changed evidently.