酯化交联淀粉反应及性质的研究(Ⅱ)——糊粘度曲线  

Studies on the Reaction and Properties of Esterified and Cross linked Starches(Ⅱ) —Viscosity Curves of Starch Paste

作　　者：黄立新[1] 周俊侠[1] 张力田[1] 周家华[2] 

机构地区：[1]华南理工大学碳水化合物研究室,广州510640 [2]广东工业大学化工系,广州510090

出　　处：《食品与发酵工业》2001年第1期27-31,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目 !(2 96 76 0 18)

摘　　要：测定了三氯氧磷变性木薯淀粉制得的酯化交联淀粉糊的粘度性质 ,如糊的粘度曲线、抗剪切和抗酸碱的特性。The viscosity properties of esterified and cross linked starch pastes made by the modification of tapioca starch and phosphorus oxychloride were determinated, consisting of paste viscosity curve,shear stability,the effect of acid and alkali on viscosity The degree of cross link and substitution of the modified starch are the internal factors affecting the viscosity properties of paste

关 键 词：淀粉 三氯氧磷 酯化 交联 糊粘度 

分 类 号：TS23[轻工技术与工程—粮食、油脂及植物蛋白工程]