| 三偏磷酸钠交联玉米淀粉颗粒膨胀历程及结构特征 |
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| 引用本文： | 梁勇,张本山,杨连生,高大维.三偏磷酸钠交联玉米淀粉颗粒膨胀历程及结构特征[J].食品与生物技术学报,2001,20(6):564-567. |
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| 作者姓名： | 梁勇 张本山 杨连生 高大维 |
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| 作者单位： | 华南理工大学轻化所，广东广州 510641 |
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| 基金项目： | 国家自然科学基金项目(29976016)资助课题. |
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| 摘 要： | 利用淀粉与三偏磷酸钠的交联反应,通过控制交联反应程度,成功地控制了交联淀粉颗粒膨胀程度并使其停留在不同的溶胀阶段,详细研究了处在不同溶胀阶段交联淀粉颗粒的结构特征和变化趋势,揭示了三偏磷酸钠交联玉米淀粉颗粒的膨胀历程及结构特征,即随着淀粉颗粒交联程度的降低,颗粒的膨胀历程由中心脐点处爆裂膨胀方式转化为颗粒整体向外的均匀膨胀方式.
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| 关 键 词： | 三偏磷酸钠 淀粉 交联 溶胀 |
| 文章编号： | 1009-038(2001)06-0564-04 |
| 修稿时间： | 2001年9月26日 |
Swelling Process and Structure Characteristic of Corn Starch GranulesCross-Linked by Sodium Trimetaphosphate |
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| LIANG Yong,ZHANG Ben shan,YANG Lian sheng,GAO Da wei.Swelling Process and Structure Characteristic of Corn Starch GranulesCross-Linked by Sodium Trimetaphosphate[J].Journal of Food Science and Biotechnology,2001,20(6):564-567. |
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| Authors: | LIANG Yong ZHANG Ben shan YANG Lian sheng GAO Da wei |
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| Abstract: | With the reaction of starches and sodium trimetaphosphate,swelling of cross linked starch granules was controlled successfully through different degree of substitution. In the different swelling process, structure characteristics and changing tendency of starch granules were discussed. Swelling process and structure characteristics of cross linked starch granules showed that with decreasing degree of cross linking, starch granules swelled from blowing out at hilum to swelling uniformly in all directions. |
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| Keywords: | sodium trimetaphosphate starch cross linked swelling |
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