蜡质马铃薯淀粉的性质及应用  

THE PHYSICOCHEMICAL PROPERTIES AND APPLICATION OF WAXY POTATO STARCH

作　　者：张乐兴[1] 罗发兴[1] 汪明振[1] 黄强[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品研究与开发》2006年第9期80-82,共3页Food Research and Development

基　　金：国家农业成果推广项目(03EFN214400195)

摘　　要：蜡质马铃薯淀粉具有比普通马铃薯和蜡质玉米淀粉更为优良特性。具有糊化温度低、膨胀容易,糊化时吸水、保水力大,糊液的粘度很高、透明度非常好,平均粒径大、粒径大小分布范围广等独特性质,蜡质马铃薯淀粉在食品工业具有广泛应用前景。The physicochemical properties of waxy potato starch are more excell compare with potato and waxy corn starch. With low gelatination temperature, easy to swell of granules, high water absorbtion and keeping water capbility, high viscosity and good transparent of paste, big average diameter and high diameter distribution of particles, the waxy potato starch has wide application in food industry with these unique physicochemical properties.

关 键 词：蜡质马铃薯淀粉 性质 用途 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]