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为了研究淀粉分别与油酸、亚油酸的复合工艺,提高淀粉与脂质的复合指数,试验采用淀粉酶对淀粉进行水解处理,采用L9(34)正交试验设计,分别以脂质的添加量、搅拌时间和水浴温度为试验因素,以复合指数为试验指标,对复合物制备工艺进行优化。结果表明,复合物制备的最优工艺条件为油酸添加量3%,搅拌时间45 min,水浴温度90℃,在此条件下,复合物的复合指数为51.45%;亚油酸添加量3%,搅拌时间30 min,水浴温度90℃,在此条件下,复合指数为48.33%。结果验证了不饱和程度高的脂质复合指数相对较低。
In order to study the compounding process of starch with oleic acid and linoleic acid respectively and to improve the compound index of starch and lipid, starch was hydrolyzed by amylase and designed by L9 (34) orthogonal design. Amount, stirring time and temperature of the water bath as test factors, the compound index as a test indicator, the compound preparation process is optimized. The results showed that the optimal preparation conditions were as follows: the amount of oleic acid was 3%, the stirring time was 45 min, the temperature of water bath was 90 ℃, the complex index was 51.45%, the content of linoleic acid was 3% , Stirring time 30 min, water bath temperature 90 ℃. Under this condition, the composite index was 48.33%. The results demonstrate that the degree of unsaturation is relatively low for the lipid composite index.