高温体系交联淀粉抗降解性质的研究及交联度检测  

MEASURE THE RESISTANT TO Α-AMYLASE AND CROSS-LINKING DEGREE OF STARCH MAKING IN HIGH TEMPERATURE MEDIUM

作　　者：孙平[1] 安娜[1] 张津凤[1] 

机构地区：[1]天津科技大学食品科学与工程学院,天津300222

出　　处：《食品研究与开发》2006年第8期44-46,共3页Food Research and Development

摘　　要：利用耐高温α-淀粉酶降解交联淀粉,再测定其降解后上清液的含糖量,并结合pH滴定法测定其单酯、双酯的含量,着重研究了温度因素对交联淀粉性质的影响,对交联淀粉的制备及其单双酯的检测具有重要意义。This article use the methods of measuring resistant characters and content of phosphorus in cross-linking starch by pH-titration method to research the influence of temperature factor to cross-linking degree of starch and structures. It＇s important to prepare the high degree cross-linking starch and the measure the content of monoester and diesters in starch.

关 键 词：抗酶解 温度 交联淀粉 PH滴定法 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]