氧化作用对小麦复合变性淀粉特性影响研究  

Effect of Oxidation on Character of the Multply-Modification Wheat Starch

作　　者：易智彪[1] 刘亚伟[1] 袁超[1] 

机构地区：[1]郑州工程学院,郑州450052

出　　处：《粮食与油脂》2003年第10期26-27,共2页Cereals & Oils

摘　　要：该文探讨交联,氧化和酯化三重变性小麦淀粉中氧化反应对淀粉糊粘度特性影响。在氧化反应中,以次氯酸钠作为氧化剂,进行小麦淀粉氧化反应,考察反应温度、反应时间、反应pH值和氧化剂用量等主要因素的影响。The effects of the multiply-modification wheat starch on the character of paste were investigated, which included cross-linking oxidation and esterification. In the course of oxidation, modified wheat starches were prepared by NaCIO, then determined the effect of reaction temperature, reaction time, pH and the content of NaCIO.

关 键 词：小麦 复合变性淀粉 氧化作用 粘度 

分 类 号：TS236.9[轻工技术与工程—粮食、油脂及植物蛋白工程]