| 食用型化学变性淀粉性质研究 |
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| 引用本文： | 吴磊,高群玉.食用型化学变性淀粉性质研究[J].粮食与油脂,2008(3):9-12. |
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| 作者姓名： | 吴磊 高群玉 |
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| 作者单位： | 华南理工大学轻工与食品学院,广东广州,510640 |
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| 摘 要： | 该文综述常见化学变性如乙酰化、羟丙基化和交联处理对淀粉物理化学、形态学、热力学等性质影响;且探讨影响淀粉变性效率因素,如淀粉种类、颗粒结构、变性试剂类型和用量等,通过选择合适变性试剂和淀粉原料可生产出具有良好应用效果食品用变性淀粉。
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| 关 键 词： | 淀粉 化学变性淀粉 食用变性淀粉 |
| 文章编号： | 1008-9578(2008)03-0009-04 |
| 修稿时间： | 2008年1月14日 |
Study on properties of food grade chemically modified starch |
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| WU Lei,GAO Qun-yu.Study on properties of food grade chemically modified starch[J].Cereals & Oils,2008(3):9-12. |
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| Authors: | WU Lei GAO Qun-yu |
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| Abstract: | Effect of some common chemical modifications such as acetylation,hydroxypropylation and cross-linked on the physico-chemical,morphological,thermal properties of starches from different botanical sources have been reviewed.The distinguishing factors that affect the efficiency of modifica- tion are the starch source,granule structure,type and concentration of modifying reagent.Modified starches with desirable properties can be produced by selecting suitable modifying agent and native starch source. |
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| Keywords: | starch chemically modified starch food modified starch |
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