| 羟丙基化对玉米高直链淀粉的物化性能及结构的影响 |
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| 引用本文： | 邹丽霞,黄国林,刘峙荣,徐琼. 羟丙基化对玉米高直链淀粉的物化性能及结构的影响[J]. 中国粮油学报, 2005, 20(5): 65-69 |
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| 作者姓名： | 邹丽霞 黄国林 刘峙荣 徐琼 |
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| 作者单位： | 东华理工学院应用化学系,抚州,344000 |
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| 基金项目： | 江西省教育厅科技处资助项目,赣教计字[2002]01号 |
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| 摘 要： | 本实验较系统的研究了羟丙基化对玉米高直链淀粉物化性能及结构的影响，以扫描电镜及X衍射仪分析了高直链淀粉羟丙基化前后的表面形貌、晶相变化；探讨了不同取代度羟丙基高直链淀粉样品的粘度、膨胀性、冻融稳定性及对鲜切蔬菜的保鲜作用。
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| 关 键 词： | 高直链淀粉 羟丙基化 物化性能 保鲜 结构 玉米 冻融稳定性 表面形貌 扫描电镜 保鲜作用 |
| 收稿时间： | 2004-10-13 |
| 修稿时间： | 2004-10-13 |
Effect of Hydroxypropylation on Structure and Physicochemical Properties of High- Amylose Maize Starch |
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| Zou Lixia,Huang Guoling,Liu Zhirong,Xu Qiong. Effect of Hydroxypropylation on Structure and Physicochemical Properties of High- Amylose Maize Starch[J]. Journal of the Chinese Cereals and Oils Association, 2005, 20(5): 65-69 |
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| Authors: | Zou Lixia Huang Guoling Liu Zhirong Xu Qiong |
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| Affiliation: | Applied Chemistry Department,The East China Institute of Technology, Fuzhou 344000 |
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| Abstract: | To study the effect of hydroxypropylation on structure and physicochemical properties of high-amylose maize starch,the X-ray diffractometer(XRD) and scanning electron micrographs were used to characterize the crystal behaviors and surface morphology of the starch.The effects of hydroxypropylation at different substitute degree on viscosity,freeze-thaw stability,swelling of the high-amylose maize starch,and freshness preservation of fresh-cut vegetables were examined. |
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| Keywords: | high - amylose starch hydroxypropylation physicoehemical properties freshness preservation |
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