变性淀粉糊稳定性的探讨  

Discuss of stability of modified starch paste

作　　者：黄强[1] 罗发兴[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州市510640

出　　处：《淀粉与淀粉糖》2007年第3期7-9,共3页Starch & Starch Sugar

摘　　要：探讨了淀粉糊凝沉性机理，并从淀粉原料和淀粉交联变性角度讨论了影响淀粉糊稳定性的关键因素，为变性淀粉生产和应用提供理论指导。The mechanism of retrogradation of starch paste was analyzed. And the key factors including the breeds of starch, crosslinking modification,affecting the stabilities of starch paste were illustrated. It provided theoretical guide for the production and application of modified starch.

关 键 词：变性淀粉 淀粉糊 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]