馬鈴薯酯化交聯(lián)淀粉的合成及其在攪拌型酸奶中的應(yīng)用.pdf

1、內(nèi)蒙古農(nóng)業(yè)大學(xué)碩士學(xué)位論文馬鈴薯酯化交聯(lián)淀粉的合成及其在攪拌型酸奶中的應(yīng)用姓名：孫吉申請(qǐng)學(xué)位級(jí)別：碩士專業(yè)：農(nóng)產(chǎn)品加工及貯藏工程指導(dǎo)教師：趙麗芹韓育梅20090501EsterifiedandCross—linkingPotatoStarch：SynthesisandApplicationinStirredYogurtABSIRACIThepurposeofthearticleissynthetizingmodifiedpotapost

2、archwhichcanbeusedinstirredyogurtUsingpotatostarchasmainrawmaterial，aceticandsuccinicanhydrideasesterifyingreagent，sodiumtrimetaphosphateascross1inkingagent，thereactiveconditionsofmodifiedpotatostarchhavebeentestedinexpe

3、rimentsPhysicalandchemicalpropertiesofproductionhavebeenanalyzed；itseffectsintheapplicationofstirredyogurthavebeentestedEffectsoftemperature，time，pHandamountsofmodifvingagentOllmodifiedpotatostarchhavebeenstudiedBasedono

4、rthogonalexperiments，substituteddegreeasindexes，theoptimumconditionsofsuccinicacidesterifiedpotatostarchareresultedasfollows：pH90，amountsofsuccinicanhydride4％time1handtemperature30℃foresterificationreaction，substitutedde

5、greeisO0372；theoptimumconditionsofaceticacidesterifiedpotatostarchareresultedasfollows：pH90，amountsofaceticanhydride1O％，time15handtemperature25℃foresterificationreaction，substituteddegreeis00950；sedimentvolumeasindexes，t

6、heoptimumconditionsofcross1inkingpotatostarchareresultedasfollows：pill1，time3h，amountsofsodiumtrimetaphosphate2％andtemperature45℃forcross—linkingreaction，sedimentvolumeiS199Theresultsofsubstituteddegreeandsedimentvolumea

7、reidealBaseonreviewofesterificationandcrosslinkingreactions，westudiedthepreparationofcomplexmodifiedstarchbycontinualreactionsinonestepsynthesiswayMoreover，thetransparency，viscosity，viscositystabilityandageingresistanceh

8、avebeenanalyzedTheresultsshowthatsuccinicacidesterifiedcomplexmodifiedpotatostarchhashigherstabilityinviscosity，heatstabilityandageingresistance；aceticacidesterifiedcomplexmodifiedpotatostarchhashighertransparency；thetwo

9、complexmodifiedpotatostarchhassamestabilityinshearingstressandacidoresistanceAtlast，theeffectofsuccinicacidesterifiedcomplexmodifiedpotatostarchasadditiveinstirredyogurthasbeenstudiedTheresultsshowthataddingtheproductcan