小麦淀粉_化工百科

中文名	小麦淀粉
别名	小麦淀粉玉米澱粉水解淀粉酸变性淀粉淀粉溶液马铃薯变性淀粉马铃薯醋酸酯淀粉 POTATO STARCH 马铃薯淀粉
英文别名	HYDROLYSEDSTARCH Starch solution ACID-TREATEDSTARCH ACID-TREATEDSTARCHES Acid modified,corn starch Acid modified, corn starch Wheat starch, acid modified
CAS	68412-29-3
EINECS	232-679-6
化学式	(C6H10O5)n
密度	1.005g/mLat 25°C
熔点	256-258°C (dec.)(lit.)
溶解度	H2O: 20mg/ml，无色，澄清至轻微浑浊
存储条件	Room Temprature
外观	固体
颜色	clear to slightly hazy
物化性质	白色粉末。特点是水溶解度较高，凝沉性较强。
危险品标志	Xi - 刺激性物品
风险术语	36 - 刺激眼睛。
安全术语	26 - 不慎与眼睛接触后，请立即用大量清水冲洗并征求医生意见。
WGK Germany	1
RTECS	GM5090000
FLUKA BRAND F CODES	3
上游原料	磷酸
下游产品	L-谷氨酸一钠
参考资料展开查看	1. 周阳, 胥伟, 陈季旺,等. 小麦淀粉和马铃薯淀粉对鱼丸品质的影响[J]. 肉类研究, 2018, v.32;No.228(02):17+36-40. 2. Hou, Cuidan, et al. "Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch." Food chemistry 318 (2020): 126477.http://doi.org/10.1016/j.foodchem.2020.126477 3. [IF=7.514] Cuidan Hou et al."Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch."Food Chem. 2020 Jul;318:126477 4. [IF=7.053] Yan Liu et al."Arabinoxylan from wheat bran: molecular degradation and functional investigation."Food Hydrocolloid. 2020 Oct;107:105914 5. [IF=5.396] Dan Li et al."Modulation of gelatinized wheat starch digestion and fermentation profiles by young apple polyphenols in vitro."Food Funct. 2021 Mar;12(5):1983-1995 6. [IF=4.952] Lei Zhang et al."Efficient hydrolysis of raw starch by a maltohexaose-forming α-amylase from Corallococcus sp. EGB."Lwt Food Sci Technol. 2021 Dec;152:112361 7. [IF=4.952] Feng Xue et al."Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound."Lwt Food Sci Technol. 2021 Nov;151:112141 8. [IF=3.757] Hai-long Zhang et al."Camellia nitidissima Chi flower extracts inhibit α-amylase and α-glucosidase: In vitro by analysis of optimization of addition methods, inhibitory kinetics and mechanisms."Process Biochem. 2019 Nov;86:177 9. [IF=2.863] Xiaowen Li et al."Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch."Food Sci Nutr. 2019 Dec;7(12):4076-4084 10. [IF=9.147] Li Lin et al.Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes.Food Hydrocolloid. 2021 Nov;:107348 11. [IF=5.279] Pei Wang et al."Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch."J Agr Food Chem. 2022;70(5):1659–1669 12. [IF=3.216] Xiangsheng Zhang et al."Effect of dietary carbohydrate sources on the growth, glucose metabolism and insulin pathway for swimming crab, Portunus trituberculatus."Aquacult Rep. 2021 Nov;21:100967 13. [IF=6.475] Jifan Zhang et al."α-Amylase inhibition of a certain dietary polyphenol is predominantly affected by the concentration of α-1, 4-glucosidic bonds in starchy and artificial substrates."Food Res Int. 2022 Jul;157:111210

小麦淀粉 - 简介

小麦淀粉是从小麦的种子中提取的一种天然多聚醣，具有以下性质：

结构：小麦淀粉是由两种不同的多聚醣组成，即支链淀粉和直链淀粉。支链淀粉具有较高的枝分支度，直链淀粉则具有较低的枝分支度。

溶解性：小麦淀粉在水中具有良好的溶解性，可以形成溶胶。

糊化性质：小麦淀粉在加热过程中发生糊化，形成透明粘稠的淀粉糊。

小麦淀粉用途广泛：

纸浆和纸张工业：小麦淀粉作为粘合剂，可用于纸张的涂布、凝固和表面粘合。

纺织工业：小麦淀粉可用于纺织品的浆料凝固，使纱线更容易操作。

小麦淀粉的制法通常是通过从小麦中提取淀粉。将小麦粉与水混合，然后通过过滤和离心等步骤，将淀粉沉淀出来。接下来，将沉淀的淀粉经过洗涤、沉淀、干燥等工艺处理，以得到纯度较高的小麦淀粉。
过量摄入小麦淀粉可能会导致体重增加和消化问题。对于某些人群，如对麸质过敏或患有乳糖不耐受症的人，摄入小麦淀粉可能会引起过敏反应或不适。

最后更新：2024-04-10 22:39:43