| V型直链淀粉-正己醇复合物制备工艺的研究 |
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| 引用本文： | 刘延奇,肖欣欣,李红,李学红,杨留枝.V型直链淀粉-正己醇复合物制备工艺的研究[J].食品科技,2012(5):254-257. |
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| 作者姓名： | 刘延奇 肖欣欣 李红 李学红 杨留枝 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院 |
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| 基金项目： | 国家自然科学基金项目(21076201);河南省重点科技攻关项目(102102110103) |
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| 摘 要： | 以B型微晶淀粉为原料、正己醇为配体,采用非水溶剂法制备得到了V型直链淀粉-正己醇复合物。研究了反应温度、滴加时间和冷却温度等对V型复合物结晶度的影响。通过单因素及正交试验得到最佳工艺条件为:反应温度为70℃、滴加速率为2mL/min、室温冷却制备条件,此时所得到的V型复合物的结晶度为70.7%,且具有优异的结晶性。
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| 关 键 词： | B型微晶淀粉 正己醇 V型直链淀粉-正己醇复合物 结晶度 |
Analysis of preparation of V-type amylose-hexanol complex |
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| LIU Yan-qi, XIAO Xin-xin, LI Hong, LI Xue-hong, YANG Liu-zhi.Analysis of preparation of V-type amylose-hexanol complex[J].Food Science and Technology,2012(5):254-257. |
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| Authors: | LIU Yan-qi XIAO Xin-xin LI Hong LI Xue-hong YANG Liu-zhi |
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| Affiliation: | (School of Food and Biological Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002) |
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| Abstract: | By means of non-aqueous solvent,V-type amylose-hexanol complex which B-type microcrystalline starch made a combination with hexanol was prepared.Study the influence of the reaction temperature,dropping time and cooling temperature on the V-type complexes’ crystallinity.The optimal synthetic conditions were found through the single and orthogonal experiment as follows:reaction temperature at 70 ℃,dropping rate 2 mL/min,cooling to room temperature.V-type complex was prepared under optimum conditions,the crystallinity reached 72.07%. |
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| Keywords: | B-type microcrystalline starch hexanol V-type amylose-hexanol complex crystallinity |
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