磷酸酯化多孔淀粉的流变学性质  

The rheological property of phosphorylated porous starch

作　　者：樊燕鸽[1] 熊汉国[2] 侯益民[1] 

机构地区：[1]河南省科学院化学研究所,郑州450002 [2]华中农业大学食品科技学院,武汉430070

出　　处：《食品科技》2007年第10期37-39,共3页Food Science and Technology

基　　金：科技部"863"项目(2002AA6Z318)。

摘　　要：淀粉糊流变性质是影响淀粉类产品加工品质的主要因素,采用流变仪研究了不同取代度的磷酸酯化多孔淀粉糊的流变学性质。结果表明:所有样品均呈现假塑性流体特征,与原淀粉相比改性后的淀粉糊热稳定性和剪切稳定性得到提高。The rheological property of starch pastes is an important influencing factor during the processing of starchy product. The rheological property of differently phosphorylated porous starch products was studied by rheometer. The results showed that starch pastes owned pseudoplastic and the shear thinning characteristics, the shear stability and heat stability were improved.

关 键 词：磷酸酯 淀粉 流变学 

分 类 号：TS201.7[轻工技术与工程—食品科学]