玉米淀粉磷酸酯糊特性研究  

A Study on the Paste Properties of Phosphate Corn Starch

作　　者：田龙[1] 刘亚伟[1] 徐竞[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食加工》2005年第3期38-41,共4页Grain Processing

基　　金：河南省重大科技攻关项目(991060001)

摘　　要：以玉米淀粉为原料和三偏磷酸钠反应,并采用分光光度计、旋转粘度计等现代分析仪器,对生成的玉米淀粉磷酸酯的糊特性进行了较详细的研究,通过流变学分析,测得所得变性淀粉糊均为非牛顿流体。结果表明:交联度较高时,糊的透明度低,但冻融稳定性较好。The a rt icle study the phosphate corn starch which was prepared with corn s tarch and so dium trimephosophate ,and the paste prop erties of quercus variabilis starch ha ve been studied by using modern analysis methods such as spectrophotometer a nd circumvolve viscosity analyzer ,etc.We found the paste of those products were non -Newton liquid by rheology a nalysis.The results indicated that its paste clarity decreases when its degree of cross -linking grows,but its free ze -- thaw stability is better.

关 键 词：玉米淀粉 糊特性 透明度 冻融稳定性 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]