籼米淀粉超微粉体的理化性质  

Physical and chemical properties of long grain rice starch superfine powder

作　　者：姚怀芝[1] 涂清荣[1] 姚惠源[1] 

机构地区：[1]江南大学食品学院,无锡214036

出　　处：《食品工业》2003年第5期9-10,共2页The Food Industry

摘　　要：生物技术和机械粉碎相结合的方法获得了超微粉体,探讨了超微粉体的糊化特性、溶解性和膨润力等理化性质。采用Sepharose CL-2B凝胶色谱分析技术研究了相对分子质量的变化趋势。Superfine powder was obtained by the combined methods of biotechnology and mechanical grinding. Its gelatinization properties, solubility and swelling characteristics were studied. Changes in the distribution of molecule weight of superfine powder were investigated by gel filtration chromatography with Sepharose CL - 2B.

关 键 词：籼米淀粉 超微粉体 理化性质 Sephamse CL-2B凝胶色谱分析 相对分子质量 

分 类 号：TS235[轻工技术与工程—粮食、油脂及植物蛋白工程]