LIU Yan-qi, LIU Yan-na and YANG Xu. Preparation of acid-hydrolyzed potato starch-oleic acid complex[J]. Journal of Light Industry, 2011, 26(5): 60-64. doi: 10.3969/j.issn.1004-1478.2011.05.016
Citation:
LIU Yan-qi, LIU Yan-na and YANG Xu. Preparation of acid-hydrolyzed potato starch-oleic acid complex[J]. Journal of Light Industry, 2011, 26(5): 60-64.
doi:
10.3969/j.issn.1004-1478.2011.05.016
Preparation of acid-hydrolyzed potato starch-oleic acid complex
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College of Food and Bioeng., Zhengzhou Univ.of Light Ind., Zhengzhou 450002, China;
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College of Food Sci.and Nutritional Eng., China Agri.Univ., Beijing 100083, China
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Received Date:
2011-05-25
Available Online:
2011-09-15
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Abstract
The acid-hydrolyzed potato starch-oleic acid complex were prepared by using acid-hydrolyzed potato starch and oleic-acid.X-ray diffraction is used to investigate respectively effects of acid-hyrolyzed time,ligands ratio and starch concentration conditions.The results showed that acid-hydrolyzed potato starch-oleic acid is V-type,with extending acid hydrolyzed time and increasing ligands ratio,diffraction peak intensity increases and complex crystalline structure is more and more complete,but crystallinity does not change significantly.When raw material concentration is 2%,the crystallinity of the formed complex is approximately highest and about 82.23%.
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References
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Proportional views
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