| 甘薯淀粉增白方法的研究 |
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| 引用本文： | 司学芝,柳琴.甘薯淀粉增白方法的研究[J].中国粮油学报,1998,13(4):34-36. |
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| 作者姓名： | 司学芝 柳琴 |
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| 作者单位： | [1]郑州粮食学院 [2]河南省粮食储运公司 |
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| 摘 要： | 提出了用氧化剂次氯酸钠与少量多偏磷酸钠混合氧化漂白甘薯淀粉的新方法，并从淀粉的化学结构和反应机理方面作了初步的探讨。氧化漂白后的淀粉通过ＳＢＤ－１型数字白度计测量，其白度达到８５．９，已超过目前市售的玉米淀粉与绿豆淀粉的白度。
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| 关 键 词： | 淀粉 白度 次氯酸钠 氧化 漂白 甘薯淀粉 |
Study on Whitening Method of Sweet Potato Starch |
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| Si Xuezhi,Li Jianwei,Liu Qin.Study on Whitening Method of Sweet Potato Starch[J].Journal of the Chinese Cereals and Oils Association,1998,13(4):34-36. |
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| Authors: | Si Xuezhi Li Jianwei Liu Qin |
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| Affiliation: | Si Xuezhi 1 Li Jianwei 1 Liu Qin 2 |
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| Abstract: | A new method of bleaching sweet potato starch by an oxidizing agent,the mixture of sodium hypochlorite and a small amount of sodium polyphosphate was developed. The structure of the whitened starch and the reactionary mechanism were generally probed.The whiteness of starch after oxidative bleaching reached 85.9,higher than the whiteness of corn starch and mung bean starch sold in the market. |
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| Keywords: | starch whiteness sodium hypochlorite sodium phosphate oxidation and bleach |
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