Technology of producing modified starch of cold swelling with controlled properties for commercial complex
2016
Moskva,V.V. | Litvjak,V.V. | Bendoraitiene,J. | Lekniute-Kyzike,E.
英语. Starch appears one of the most important products of food industry determining formation of the structure and consumer characteristics of many foodstuffs. It is widely used in food industry as viscosity increasing agent, structure-forming agent, emulsifier, stabilizer and water- and fat-retaining agent. Besides, starch is widely used for technical purposes. The main goal of the research appears development of the technology of producing of modified starch of cold swelling with controlled properties allowing to obtain swelling starch with desired properties (solubility, swelling properties, viscosity) through controlling the degree of polymers destruction what makes it possible to expand the spheres and methods of starch use. Scanning electronic microphotographs of different types of starch (potato, maize and tapioca starch) have been presented. Diffraction patterns of native and extrusion starches of different origin have been shown. The curves of molecular weight distribution of extrusion starches have been displayed. Dependence between technological properties and average molecular mass of extrusion starch polymers has been analyzed. Improved technological scheme of the producing of swelling starch with the help of extrusion method has been presented.
显示更多 [+] 显示较少 [-]俄语. Разработана технология получения модифицированных крахмалов холодного набухания с регулируемыми свойствами, позволяющая получать, путем управления степенью деструкции крахмальных полимеров, набухающие крахмалы с заранее заданными свойствами (растворимостью, набухаемостью, вязкостью), что дает возможность расширить сферы и способы их применения.
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