摘要
以玉米淀粉为原料,采用中温α-淀粉酶水解制取改性玉米淀粉。通过正交试验确定其制备工艺条件,并对此条件下得到的改性玉米淀粉进行了研究。扫描电镜观察结果表明,样品具有2-6μm的粒径;x-粉末衍射图表明,样品保留了部分A型特征峰。以其中的一种改性玉米淀粉为代表,测定了其乳化稳定性和粘度流变特性,与原淀粉相比粘度显著的下降、油水比15/35乳化液稳定性好,可以作一种良好的食品添加剂应用于食品工业中。
In this paper enzymatic modified starch made with corn starch by enzyme hydrolysis was studied its technological condition particularly. The product was characterized by SEM, XRD, for its physical property and rheology. Result indicate：appearance of enzymatic modified starch change, granule bulk evident descend and centralize in 2 - 6ttm, the crystalline pattern of the a maltodextrins retained the part A-type pattern. The viscidity, character of emulsification of modified starch appeared better than native corn starch. It is more suitable to be a good additive in the food industy.
出处
《粮油食品科技》
2007年第4期31-32,共2页
Science and Technology of Cereals,Oils and Foods
关键词
玉米淀粉
酶改性淀粉
流变特性
XRD
SEM
corn starch
enzymatic modified starch
the property of theology
XRD
SEM
