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木薯微孔淀粉的制备及性质研究

作  者:
刘文宏;袁怀波;王宇
单  位:
合肥工业大学生物与食品工程学院;合肥工业大学化学工程学院
关键词:
木薯淀粉;微孔;性质
摘  要:
以木薯淀粉为原料,探讨α-淀粉酶用量、反应温度、反应pH值和反应时间等因素对其微孔化反应的影响,并对微孔淀粉的吸水率、吸油率和X射线衍射以及扫描电子显微镜结构表征进行了研究。
译  名:
Preparation and Properties of Microporous Starch from Cassava
作  者:
LIU Wen-hong1,YUAN Huai-bo2,WANG Yu2 (1.College of Chemistry Engineering, Hefei University of Technology, Hefei 230009, China; 2.College of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China)
关键词:
cassava starch;microporous;property
摘  要:
Selecting cassava starch as raw material, the factors of reaction efficiency such as reaction temperature, reaction pH value and reaction time were investigated. Properties including water absorptivity, oil absorptivity and the structure of microporous starch detected by X-ray diffraction and SEM (scanning electronic microscope) were also stuied.

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