淀粉的低温糊化工艺研究+文献综述
关键词 小麦淀粉； 低温糊化； 工艺优化； 单因素法
毕业论文设计说明书（论文）外文摘要
Title Study on Low-temperature Gelatinization Technology of Starch
Abstract
Taking wheat starch as materials,the single-factor method was used to explore the influence of starch concentration,dosage and type of gelatinization agent as well as gelatinization time on the gelatinization process of wheat starch,and the gelatinization degrees were determined by portable paint viscometer.The research aims to develop a low-temperature gelatinization technology for adhesives. Results show that for the base system,the optimum conditions were as follows:the starch concentration was 8%,dosage of 5%-NaOH solution was 35mL,the reaction temperature was 55℃and the gelatinization time was 40min; while for the base/accelerant system,the starch concentration was 8%, NaOH and accelerant dosage was 35mL and 25g respectively,the reaction temperature was 36℃ and the gelatinization time was 40min too.The results might provide a theoretical basis for further research and application of low-temperature gelatinization technology of starch.
Keywords Wheat starch； Low-temperature gelatinization； Technology optimization； Single-factor method
目 次
1 绪论 1
1.1 研究背景及目的 1
1.2 淀粉糊化的研究进展 1
1.2.1 淀粉糊化的原理 1
1.2.2 淀粉糊化的研究现状 2
1.2.3 淀粉糊化的过程 2
1.2.4 淀粉糊化的方式 3
1.2.5 淀粉糊化的测定 4
1.3 实验思路及要解决的问题 8
2 实验 9
2.1 仪器与试剂 9
2.1.1 实验仪器 9
2.1.2 实验试剂 9
2.2 糊化温度的测定 9
2.3 糊化度的测定 10
2.4 各单因素对小麦淀粉糊化的影响 10
2.4.1 淀粉浓度对小麦淀粉糊化的影响 10
2.4.2 糊化剂的添加量对小麦淀粉糊化的影响 11
2.4.3 糊化剂的种类对小麦淀粉糊化的影响 11
2.4.4 糊化时间对小麦淀粉糊化的影响 11
3 结果与分析 11
3.1 淀粉浓度对小麦淀粉糊化的影响 12
3.2 糊化剂的添加量对小麦淀粉糊化的影响 12
3.3 糊化剂的种类对小麦淀粉糊化的影响 14
3.4 糊化时间对小麦淀粉糊化的影响 15
结 论 17
致 谢 18
参考文献19
1 绪论
1.1 研究背景及目的
利用可再生动、植物资源，来发展“绿色化学”以及生产环境友好材料已经成为当前国际前沿领域之一[1]。淀粉是葡萄糖分子组成的天然高分子碳水化合物，它的能量来自自然光，其是以微小颗粒的形式存在，不溶于水且难被酶解。但是由于淀粉颗粒的相关性质不是太令人满意，一般需经过淀粉的糊化产物来加以运用，具体的糊化过程是在水环境加热下，淀粉颗粒吸水发生膨胀现象，形成了水溶性的粘稠的糊状物加以运用[2]，因此某种意义上来说，淀粉的糊化可以扩大淀粉本身的应用范围。
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