食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
5期
73-76
,共4页
木薯淀粉%二氧化氯%超声波%羧基%氧化
木藷澱粉%二氧化氯%超聲波%羧基%氧化
목서정분%이양화록%초성파%최기%양화
cassava starch%chlorine dioxide%ultrasound%carboxyl%oxidize
以木薯淀粉为原料，二氧化氯溶液为氧化剂，在超声波条件下制备木薯氧化淀粉。通过单因素实验，研究反应温度、反应时间、超声波功率、ClO2与淀粉的质量比对氧化淀粉羧基含量的影响。结果表明，超声波制备木薯氧化淀粉工艺条件为：反应温度为50℃、反应时间为60 min、超声波功率为350 W、ClO2与淀粉的质量比为0.0007。
以木藷澱粉為原料，二氧化氯溶液為氧化劑，在超聲波條件下製備木藷氧化澱粉。通過單因素實驗，研究反應溫度、反應時間、超聲波功率、ClO2與澱粉的質量比對氧化澱粉羧基含量的影響。結果錶明，超聲波製備木藷氧化澱粉工藝條件為：反應溫度為50℃、反應時間為60 min、超聲波功率為350 W、ClO2與澱粉的質量比為0.0007。
이목서정분위원료，이양화록용액위양화제，재초성파조건하제비목서양화정분。통과단인소실험，연구반응온도、반응시간、초성파공솔、ClO2여정분적질량비대양화정분최기함량적영향。결과표명，초성파제비목서양화정분공예조건위：반응온도위50℃、반응시간위60 min、초성파공솔위350 W、ClO2여정분적질량비위0.0007。
Cassava oxidized starch was prepared by ultrasound, with cassava starch as raw materials, chlorine dioxide as oxidant. Through single factor experiments, the effects of reaction temperature, reaction time, ultrasonic power, mass ratio of ClO2 and starch on the carboxyl content were investigated. The results showed that the process condition of cassava oxidized starch with ultrasonic was:reaction temperature of 50℃, reaction time of 60 min, ultrasonic power of 350 W, mass ratio of ClO2 and starch was 0.000 7.
