Effects of Quality and Quantity of Alkaline Solution on the Properties of the Rice Starch
Effects of Quality and Quantity of Alkaline Solution on the Properties of the Rice Starch
复制标题
碱溶液的质量和用量对大米淀粉性质的影响
DOI：
10.5458/jag1972.28.241
复制
发表时间：
1981
期刊：
影响因子：
--
通讯作者：
T. Onogaki
中科院分区：
文献类型：
--
作者：
Kazuo Yamamoto;S. Sawada;T. Onogaki
为了制备大米淀粉，尝试了不同浓度的氢氧化锂、氢氧化钠和氢氧化钾。高浓度碱，当量0.3%氢氧化钠溶液，将米粉中的粗蛋白去除并降低至0.06%的水平。使用高浓度碱制备的大米淀粉显示出较低的淀粉碘络合物吸收光谱、较低的糊化起始温度和较高的淀粉谱峰值粘度。当使用各种阳离子的氢氧化物制备大米淀粉时，碱金属离子的类型并不影响大米淀粉中残留微量组分的含量。阳离子按 Li4 < Na+ < K+ 的顺序降低淀粉碘络合物的吸光度和大米淀粉淀粉图中的峰值粘度。将大米淀粉在5℃下于1/40M氢氧化锂溶液中浸泡搅拌3小时，多次变化，然后水洗，可得到残留粗蛋白约0.15%、淀粉碘络合物吸光度最高的大米淀粉制剂。
For the purpose of the preparation of rice starch, various concentrations of lithium hydroxide, sodium hydroxide and potassium hydroxide were tried out. High concentrations of alkali, eq. 0.3 % sodium hydroxide solution, removed and lowered crude protein from rice flour to a level of 0 .06 %. The rice starch prepared using high concentration of alkali showed lower absorption spectra for the starch iodine complex, lower temperatures for initiation of gelatinization and higher peak viscosities in amylograms . When rice starches were prepared using hydroxide of various cations, the type of alkalimetal ion did not affect the content of residual minor components in the rice starch . The cationstended to decrease the absorbance of starch iodine complex and the peak viscosity in amylogram of the rice starches in the order Li4 < Na+ < K+. It is possible to obtain a preparation of rice starch with about 0.15% residual crude protein and highest absorbance of starch iodine complex by soaking and stirring in 1/40 M lithium hydroxide solution with several changes for 3 hr at 5°C, followed by washing with water.