交联——羧甲基复合变性淀粉的制备及性能研究  

Preparation and Properties of Crosslinking-carboxymethyl Compound Modified Starch

作　　者：杨玉玲[1] 周凤娟[2] 李新华[3] 

机构地区：[1]南京经济学院食品科学与工程系,南京210003 [2]无锡轻工大学,无锡214036 [3]沈阳农业大学,沈阳110000

出　　处：《中国粮油学报》2001年第6期47-50,共4页Journal of the Chinese Cereals and Oils Association

摘　　要：本文制备了交联—羧甲基复合变性淀粉 ,通过扫描电镜对其结构进行了观察 ,对产品的特性进行了研究。结果表明 :此产品糊液的稳定性好、透明度高、抗冻性好、耐老化 。The preparation, properties and microstructure of crosslinking-carboxymethyl compound modified starch were studied.The result showed that the product with proper degree of crosslinking had good stability of paste,high transparency and good anti-retrogradation and anti-freezing properties.So the product has good application potentiality in food industry.

关 键 词：交联 羧甲基化 复合变性淀粉 产品性能 结构 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]