| 不同交联度大米淀粉磷酸酯理化性质研究 |
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| 引用本文： | 田龙,鲁云风.不同交联度大米淀粉磷酸酯理化性质研究[J].西部粮油科技,2007,32(6):37-39. |
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| 作者姓名： | 田龙 鲁云风 |
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| 作者单位： | 南阳师范学院生命科学与技术学院,河南南阳473061 |
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| 摘 要： | 以大米淀粉为原料，和三聚磷酸钠反应，并采用分光光度计、旋转粘度计等现代分析仪器，对生成的淀粉磷酸酯的理化性质进行了较详细的研究。通过流变学分析．测得所得变性淀粉糊均为非牛顿流体。结果表明．交联度较高时．糊的透明度低．但冻融稳定性较好。
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| 关 键 词： | 交联度 淀粉磷酸酯 理化性质 |
| 文章编号： | 1007-6395（2007）06-0037-03 |
| 修稿时间： | 2007-08-03 |
Study on Physicochemical Properties of Corn Amylophosphate in Different Degree of Cross-linking |
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| TIAN Long,LU Yun-feng.Study on Physicochemical Properties of Corn Amylophosphate in Different Degree of Cross-linking[J].China Western Cereals & Oils Technology,2007,32(6):37-39. |
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| Authors: | TIAN Long LU Yun-feng |
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| Affiliation: | Institute of Life Science and Technology,Nanyang Normal University,Nanyang 473061 |
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| Abstract: | The article study the phosphate starch which was prepared with corn starch and sodium tripolyphosophate, and the paste properties of quercus variabilis starch have been studied by using modem analysism methods such as spectrophotometer and circumvolve viscosity analyzer etc. We found the paste of those products were non-Newton liquid by rheology analysis. The results indicated that its paste clarity decreases when its degree of cross-linking grows, but its freeze-thaw stability is better. |
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| Keywords: | degree of cross linking amylophosphate physicochemical properties |
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