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涂宗财,任 维,刘成梅,王振兴,李 敏,郭逍遥,林德荣,张 博.纳米级大米淀粉的制备及性质[J].农业工程学报,2008,24(1):250-253.DOI:
纳米级大米淀粉的制备及性质
投稿时间:2007-01-08  修订日期:2007-11-23
中文关键词:  纳米  大米淀粉  超高压均质  超微粉碎
基金项目:教育部长江学者和创新团队发展计划项目(IRT0540);国家科技部农业科技成果转化资金项目(02EFN213600321)
作者单位
涂宗财 (1965-)教授研究方向:食品科学。南昌市南京东路235号 南昌大学中德食品工程中心330047。Email:tuzc_mail@yahoo.com.cn 
任 维 南昌大学食品科学教育部重点实验室南昌 330047 
刘成梅 南昌大学食品科学教育部重点实验室南昌 330047 
王振兴 南昌大学食品科学教育部重点实验室南昌 330047 
李 敏 南昌大学食品科学教育部重点实验室南昌 330047 
郭逍遥 南昌大学食品科学教育部重点实验室南昌 330047 
林德荣 南昌大学食品科学教育部重点实验室南昌 330047 
张 博 南昌大学食品科学教育部重点实验室南昌 330047 
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中文摘要:为了探索纳米淀粉的新型制备方法及可行性,采用超高压均质和超微粉碎制备了纳米级大米淀粉,并研究了其颗粒粒度、吸湿性能、溶解度和膨胀率等理化性质。结果表明,超高压均质和超微粉碎能明显减小大米淀粉的颗粒粒度,成功制得纳米级大米淀粉,且随着大米淀粉粒度的减小,其吸湿性能、溶解度和膨胀率明显增加,说明纳米级大米淀粉的水合能力增强,体现了纳米级大米淀粉的表面效应和小尺寸效应。
Tu Zongcai,Ren Wei,Liu Chengmei,Wang Zhenxing,Li Min,Guo Xiaoyao,Lin Derong,Zhang Bo.Preparation and properties of nanometer rice starch[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2008,24(1):250-253.DOI:
Preparation and properties of nanometer rice starch
Author NameAffiliation
Tu Zongcai Key Laboratory of Food Science of Minsitry of Education, Nanchang University, Nanchang 330047, China 
Ren Wei Key Laboratory of Food Science of Minsitry of Education, Nanchang University, Nanchang 330047, China 
Liu Chengmei Key Laboratory of Food Science of Minsitry of Education, Nanchang University, Nanchang 330047, China 
Wang Zhenxing Key Laboratory of Food Science of Minsitry of Education, Nanchang University, Nanchang 330047, China 
Li Min Key Laboratory of Food Science of Minsitry of Education, Nanchang University, Nanchang 330047, China 
Guo Xiaoyao Key Laboratory of Food Science of Minsitry of Education, Nanchang University, Nanchang 330047, China 
Lin Derong Key Laboratory of Food Science of Minsitry of Education, Nanchang University, Nanchang 330047, China 
Zhang Bo Key Laboratory of Food Science of Minsitry of Education, Nanchang University, Nanchang 330047, China 
Key words:nanometer  rice starch  super high-pressure homogenization  super-micronization
Abstract:Nanometer rice starch was prepared by super high-pressure homogenization and super-micronization to explore a new method of preparing nanometer starch and to prove its feasibility. Additionally, the particle size, hygroscopic degree, solubility and expansion ratio of nanometer rice starch were studied. The result showed that the super high-pressure homogenization and super-micronization could obviously minish the particle size of rice starch and successfully gain nanometer rice starch. Meanwhile, it indicated that with the reduction in the particle size of the rice starch,its hygroscopic degree,solubility and expansion ratio increased obviously. It showed that the hydration ability of nanometer rice starch was strengthened, which the surface effect and size effect of nanometer rice starch.
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