玉米交联-氧化复合变性淀粉的制备及性能研究  

Preparation and Properties of the Corn Crosslinking-Oxidized and Compounded Modified Starch

作　　者：李长彪[1] 刘长江[1] 刘春萍[1] 李新华[1] 陈永胜[1] 

机构地区：[1]沈阳农业大学,辽宁沈阳110161

出　　处：《食品科学》2005年第4期111-114,共4页Food Science

摘　　要：本文对交联-氧化复合变性淀粉的制备和性质进行了研究,结果表明:此产品糊液的稳定性好、透明度高、抗冻性好,具有良好的成膜性等性能,在食品领域具有广阔的应用前景。The preparation and properties of crosslinking-oxidized compound modified starch were studied.The result showed that the product after being compounded modified obtained good paste stability, high trans-parency, anti-retrogradation and anti-freezing properties. So the product would have good application potentiality in food industry.

关 键 词：交联 氧化 淀粉 复合变性淀粉 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]