玉米淀粉与玉米变性淀粉性质比较研究

测定了玉米淀粉、羟丙基淀粉、羧甲基淀粉、淀粉磷酸酯的冻融稳定性、透光率、膨胀度、粘度、糊化特性等主要物理性质并进行了比较。试验结果表明：变性淀粉与玉米淀粉的性质不同，由于变性淀粉引进了羟丙基、羧甲基、磷酸基团等亲水性基团，使淀粉极性增强，亲水能力增大，使其都具有较强的冻融稳定性、抗凝沉性，较高的膨胀度、透明度，因此变性淀粉具有更广阔的应用性。

Study on Comparison of Properties of Corn Starch with Modified Starch

In this paper, physical properties(such as freeze-melt stability, light transmissivity, expansibility, viscosity and gelatinizeation properties) of corn starches, hydroxypropyl starch, carboxymethyl starch and starch ester-phosphate were studied. The results showed that the properties of corn starch and modified starches were different, because modified starches had introduced hydrophilic radical, such as hydroxypropyl, carboxymethyl and phosphoric groups which enhanced the polarity of starch and hydrophilic capabilities, making better freeze-melt stability and resistant sink stability, and higher expansibility and transparence. So modified starches had wider industrial applications.