四种常用淀粉物理性质的比较研究  

Comparative study of physical properties of four kinds of commonly used starches

作　　者：赵全[1] 岳晓霞[2] 毛迪锐[2] 张根生[2] 

机构地区：[1]哈尔滨学院,黑龙江哈尔滨150076 [2]哈尔滨商业大学,黑龙江哈尔滨150076

出　　处：《食品与机械》2005年第1期22-24,共3页Food and Machinery

基　　金：哈尔滨市留学回国人员基金资助项目 (2 0 0 3AFLXJ0 0 2 )

摘　　要：主要研究了四种常用淀粉(玉米淀粉、马铃薯淀粉、木薯淀粉、小麦淀粉)的透明度、冻融稳定性、凝沉性、膨胀度及糊化特性,并进行比较。为进一步了解这四种淀粉的特性及应用,提供了理论依据。The transparency, the freeze-thaw stability, the solidification-sedimentation capacity and the specific properties of magma of four kinds of commonly used starches(including corn starch, tomato starch, tapioca and wheat starch)were studied and compared. The theoretical base for further understanding their characteristics and application was provided.

关 键 词：小麦淀粉 马铃薯淀粉 木薯淀粉 糊化特性 玉米淀粉 膨胀度 物理性质 冻融稳定性 透明度 研究 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]