• 作者： 張曙明；王秋菊；呂政義
• 作者服務機構： 中央研究院化學研究所
• 中文摘要： 加工澱粉常應用於食品及其他工業上，交鏈澱粉係加工澱粉之一 ，利用澱粉在其?未膨脹前與交鏈試劑作用而生成者。本實驗係採用省產之蓮藕薯澱粉及樹薯澱粉作?原料與交鏈試劑Sodium trimetaphosphate (STP)作用並探討加工過程中所 生成各種不同程度之交鏈澱粉之性質，以其糊化及冷?過程中所?生之粘度及其穩定性作?品質之準則。由實驗結果顯示蓮 藕薯交鏈澱粉之最適條件?澱粉於200%水中添加1% STP， 1% NaCl ，於pH 10.5, 50°C下作用1小時，而樹薯交鏈澱 粉之最適條件則?澱粉於200%水中添加1% STP, 3.5% Na2COs於pH 10.5, 50°C下作用1小時。在上述交鏈反應中， 澱粉顆粒之破損度幾乎不受反應條件之影響。
• 英文摘要： Modified starches have been widely used in food and other industries. Cross-linked starch is a kind of modified starch whose granules, while in its unswollen state, were reacted with the polyfunctional reagents. In the present studies, arrowroot and cassava starches were used as raw material to react with one of the polyfunctional reagents-sodium trimetaphosphate (STP) and the optimum reaction conditions were examined.
  During the studies, we determined the quality of cross-linked product according to the paste viscosity and stability. The results indicated that the optimal conditions for the cross-linking reactions were as follows:
  Arrowroot starch: The starch reacted with 1% STP in 200% H2O which contained 1% NaCl and pH being adjusted to 10.5, at 50°C for 1 hr.
  Cassava starch: The starch reacted with 1% STP in 200% H2O which contained 3.5% Na2CO3 and pH being adjusted to 10.5, at 50°C for 1 hr.
  During the above cross-linking reactions, no serious damage effect on the starch granules was detected.
• 中文關鍵字： --
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