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- Title
次氯酸钠对慈姑淀粉理化特性的影响.
- Authors
席婉婷; 刘桂汝; 李 梦; 戢得蓉; 段丽丽
- Abstract
Objective: The effect of sodium hypochlorite on the physicochemical properties and digestive characteristics of arrowhead starch was studied. Methods: Tn a weakly al kaline environment, sodium hypochlorite was used as an oxidant, and the added amounts were 0%, 1%, 3%, 5%, 7%, and 9% (based on the mass fraction of available chlorine in dry basis arrowhead starch). Following a 4-hour oxidation reaction with arrowhead starch i the modified starchy amylose content, swelling power, solubility, coagulation stability, color difference, light transmittance scanning electron microscopy, X-ray diffraction, and other physical and chemical properties were measured 1 along with its digestibility. Results: The amylose concentration 5 solubility and transparency all arose as the additive amount was increased. The amylose content increased from 55.59% to 79.02%. When the addition amount was 5%, 7%, and 9%, the light transmittance reached more than 90 % ・ When the addition amount was 9%, the light transmittance reached 97. 13%・ At 80 °C, with the increase of the addition amounti the solubility increased from 4.01% to 32.59%, while the swelling power decreased 1 and the crystallinity of starch decreased from 43.99% to about 25.00%, The surface of starch became rough gradually, the crystal structure of starch was destroyed 1 and the con ten t of amylose increased. Conclusion: Sodium hypochlorite could significantly change the properties of arrowhead starch 1 and the changes in properties vary with the amount of addition.
- Publication
Food & Machinery, 2023, Issue 12, p23
- ISSN
1003-5788
- Publication type
Article
- DOI
10.13652/j.spjx.1003.5788.2023.80252