热-醇处理制备非晶颗粒态葛根淀粉
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摘要
为了获得非晶态的葛根淀粉颗粒,以乙醇为保护剂,考察了乙醇体积分数、料液比、非晶化处理温度及时间对葛粉非晶化的影响,用偏光显微镜观测处理后的淀粉颗粒结构。结果表明:当乙醇体积分数为50%,料液比为1︰4 (g/mL)时,在80℃条件下反应15 min,可以制备出质量较好的非晶颗粒态葛根淀粉。
To optimize the preparation process of non-crystal granular pueraria starch, the effects of concentration of ethanol,solid-liquid ratio, reaction temperature and reaction time were studied. The treated starch particles structure was observed by the polarimicroscope. The results showed that the optimum reaction conditions were as followed: the reaction solvent was50% ethanol solution, the solid-liquid ratio was 1︰4(g/mL), the reaction time was 15 min and temperature was 80 ℃. at this condition, high quality non-crystal granular pueraria starch could be obtained.
To optimize the preparation process of non-crystal granular pueraria starch, the effects of concentration of ethanol,solid-liquid ratio, reaction temperature and reaction time were studied. The treated starch particles structure was observed by the polarimicroscope. The results showed that the optimum reaction conditions were as followed: the reaction solvent was50% ethanol solution, the solid-liquid ratio was 1︰4(g/mL), the reaction time was 15 min and temperature was 80 ℃. at this condition, high quality non-crystal granular pueraria starch could be obtained.
引文
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[12]王斌,张本山,刘培玲.乙醇溶剂保护法制备非晶颗粒态玉米淀粉[J].食品与发酵工业, 2007, 33(3):75-77.
[2]鄢贵龙,夏敏.葛粉及葛根异黄酮清洁生产工艺研究[J].江苏农业科学, 2006(4):127-129.
[3]顾仁勇,李好,银永忠.葛粉软糖生产工艺优化[J].食品科学, 2010, 31(24):488-490.
[4]马晓灵,周坚.葛粉与粳米粉复配挤压方便米饭流变学特性研究[J].食品科技, 2016(11):160-163.
[5] HE W, WEI C. Progress in C-type starches from different plant sources[J]. Food Hydrocolloids, 2017, 73:162-175.
[6] REDDY C K, LUAN F, XU B. Morphology, crystallinity,pasting, thermal and quality characteristics of starches from adzuki bean(Vigna angularis L)and edible kudzu(Pueraria thomsoniiBenth)[J]. International Journal of Biological Macromolecules, 2017, 105:354-362.
[7] VAN HUNG P, MORITA N. Chemical compositions, fine structure and physicochemical properties of kudzu(Pueraria lobata)starches from different regions[J]. Food Chemistry,2007, 105(2):749-755.
[8]沈娜,李亦蔚,汪霞丽,等.葛根淀粉性质及改性方法研究进展[J].食品与机械, 2012, 28(4):245-249.
[9]侯福荣,张韦唯,熊锋,等.酶解及超声辅助酶解对葛根粉溶解性的影响[J].食品工业, 2017, 38(3):14-18.
[10]时军,林婉婷,廖华卫. Z-综合评分法优化葛粉速溶颗粒制备工艺[J].中国实验方剂学杂志, 2012, 18(19):56-59.
[11]李芬芬,陈福泉,张本山.半干法制备的非晶颗粒态玉米淀粉的物化性质[J].食品与发酵工业, 2010(7):37-40.
[12]王斌,张本山,刘培玲.乙醇溶剂保护法制备非晶颗粒态玉米淀粉[J].食品与发酵工业, 2007, 33(3):75-77.