| 双变性淀粉制备及其在食品工业中应用 |
| |
| 引用本文： | 陈慧.双变性淀粉制备及其在食品工业中应用[J].粮食与油脂,2006(1):13-15. |
| |
| 作者姓名： | 陈慧 |
| |
| 作者单位： | 上海市粮食科学研究所,上海,200136 |
| |
| 摘 要： | 不同淀粉具有不同性能,大部分情况下原淀粉溶液不太稳定,对各类淀粉进行变性反应可 得到所需特性,从而满足生产要求,有时甚至需要双变性才能满足特殊要求;该文介绍双变性淀粉 制备及其在食品工业中应用。
|
| 关 键 词： | 变性淀粉 双变性淀粉 交联淀粉 酯化淀粉 |
| 文章编号： | 1008-9578(2006)01-0013-03 |
| 修稿时间： | 2005年11月14 |
Preparation of Doublemodified Starch and its Application in Food Iudustry |
| |
| CHEN Hui.Preparation of Doublemodified Starch and its Application in Food Iudustry[J].Cereals & Oils,2006(1):13-15. |
| |
| Authors: | CHEN Hui |
| |
| Abstract: | Different starch possess different performance, special characters of starch could be obtained by treating with chemical reaction so as to apply for manufacture in respect that original starch solution is generally instable, sometimes doublemodified starch is inevitable. The preparation of doublemodified starch and its application in the food industry are introduced in this paper. |
| |
| Keywords: | modifed starch doublemodified starch crosslinked starch esterification starch |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
