| 四种常用淀粉物理性质的比较研究 |
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| 引用本文： | 赵全,岳晓霞,毛迪锐,张根生.四种常用淀粉物理性质的比较研究[J].食品与机械,2005,21(1):22-24. |
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| 作者姓名： | 赵全 岳晓霞 毛迪锐 张根生 |
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| 作者单位： | 1. 哈尔滨学院,黑龙江,哈尔滨,150076
2. 哈尔滨商业大学,黑龙江,哈尔滨,150076 |
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| 基金项目： | 哈尔滨市留学回国人员基金资助项目 (2 0 0 3AFLXJ0 0 2 ) |
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| 摘 要： | 主要研究了四种常用淀粉(玉米淀粉、马铃薯淀粉、木薯淀粉、小麦淀粉)的透明度、冻融稳定性、凝沉性、膨胀度及糊化特性，并进行比较。为进一步了解这四种淀粉的特性及应用，提供了理论依据。
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| 关 键 词： | 小麦淀粉 马铃薯淀粉 木薯淀粉 糊化特性 玉米淀粉 膨胀度 物理性质 冻融稳定性 透明度 研究 |
| 修稿时间： | 2004年10月19 |
Comparative study of physical properties of four kinds of commonly used starches |
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| ZHAO Quan,YUE Xiao-xia,MAO Di-rui,ZHANG Geng-sheng.Comparative study of physical properties of four kinds of commonly used starches[J].Food and Machinery,2005,21(1):22-24. |
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| Authors: | ZHAO Quan YUE Xiao-xia MAO Di-rui ZHANG Geng-sheng |
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| Affiliation: | ZHAO Quan1 YUE Xiao-xia2 MAO Di-rui2 |
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| Abstract: | The transparency, the freeze-thaw stability, the solidification-sedimentation capacity and the specific properties of magma of four kinds of commonly used starches(including corn starch, tomato starch, tapioca and wheat starch)were studied and compared. The theoretical base for further understanding their characteristics and application was provided. |
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| Keywords: | Corn starch Tomato starch Tapioca Wheat starch Physical properties |
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