酯化交联淀粉反应及性质的研究(Ⅲ)——糊性质和应用  

Studies on the Reaction and Properties of Esterified and Cross-linked Starches (Ⅲ) —Properties of Starch Paste and Use

作　　者：黄立新[1] 高群玉[1] 周俊侠[1] 张力田[1] 

机构地区：[1]华南理工大学碳水化合物研究室,广州510640

出　　处：《食品与发酵工业》2001年第6期1-5,共5页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目 (No .2 96 76 0 18)

摘　　要：与木薯原淀粉作比较 ,测定了不同取代度、交联度的酯化交联淀粉糊的流变性、透明度、凝沉性和冻融稳定性的变化规律 。Compared with the tapioca starch, the paste properties of esterfied and cross linked starches with all kinds of the degree of substitution and cross link, as rheology, translucency, retrogradation and freeze-thaw were determinated. Also the effect of thickening of the tapioca starch and modified products was tested in soy sauce.

关 键 词：糊性质 酱油 增筒作用 酯化交联淀粉 

分 类 号：TS231[轻工技术与工程—粮食、油脂及植物蛋白工程]