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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >The effects of electrolysis at room temperature on retrogradation of sweet potato starch
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The effects of electrolysis at room temperature on retrogradation of sweet potato starch

机译：室温电解对甘薯淀粉回生的影响

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摘要

The effects of electrolysis at room temperature on formation of sweet potato retrograded starch were studied by photographic method in the paper. The optimal parameters of electrolytic preparation of sweet potato retrograded starch were determined. The ratio between sweet potato starch and water was 10. g/100. mL with addition of NaCl 1.0. g/100. mL, pH value of the solution was 6.0 and the solution was electrolyzed for 30. min at 90. V at room temperature, then it was stored at 4 °C for 24. h after being autoclaved for 30. min at 120 °C, the retrogradation rate of sweet potato starch at this condition was 33.1%, which is 138% higher than that of control group. Four possible reasons are put forward to explain the results.
机译：本文通过照相方法研究了室温下电解对甘薯回生淀粉形成的影响。确定了电解法制备红薯变性淀粉的最佳工艺参数。红薯淀粉与水的比例为10. g / 100。加NaCl 1.0mL。克/ 100。毫升，溶液的pH值为6.0，溶液在室温下于90. V电压下电解30. min，然后在120°C下高压灭菌30. min后，在4°C下保存24 h。在此条件下甘薯淀粉的回生率为33.1％，比对照组高138％。提出了四个可能的原因来解释结果。

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