产品目录

联系方式
公司:上海腾拔仪器科技有限公司
地址:上海市闵行区光中路133弄118号
电话:021-54397372
手机:15618141270
传真:021-54397372
邮编:201108
邮箱:15300622190@163.com
资料下载首页 > 资料下载

质构仪论文:响应曲面分析法优化醋酸酯板栗淀粉的合成及其对面团性质的影响

点击次数:490 发布时间:2021/8/12
提 供 商: 上海腾拔仪器科技有限公司 资料大小:
图片类型: 下载次数: 22
资料类型: PDF 浏览次数: 490
相关产品:
详细介绍: 文件下载    

Chestnut starch acetate (CSA) was prepared by attaching acetic anhydride groups on chestnut starch (CS) molecules. The process conditions for the preparation of CSA were optimized through single-factor testing and response surface analysis. The optimal conditions were as follows: acetic anhydride content 7%, time of reaction 92 min, temperature 33°C, and pH 8. The actual average apparent viscosity of CSA was 480.53 ± 0.29 mPa·s, which was 109.38% higher than that of natural CS. Fourier transform infrared spectroscopy analysis showed that the hydroxyl group was replaced by the acetyl group on the acetic anhydride. The X-ray diffraction analysis revealed that the crystal form of CSA was type C even after modification. As observed by scanning electron microscopy, the surface of some CSA granules presented different degrees of sag, breakages, and wrinkles. The water retention analysis of the dough revealed that the addition of CSA in the dough was 6%, and the dough had the strongest hydrophilicity and the best water retention. Further, a high number of freeze-thaw cycles reduced the water retention of the dough. The texture characteristics analysis indicated the addition of CSA in the raw dough was 6%–9%, which improved the firmness and toughness of the frozen-thawed dough.

 

 

 
  • 李先生
    15618141270
    021-54397372
    点击这里给我发消息

扫一扫访问手机站

化工仪器网

推荐收藏该企业网站