| 糯玉米交联淀粉的制备及性质研究 |
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| 引用本文： | 张钟,刘正,蔡治华,盛本国.糯玉米交联淀粉的制备及性质研究[J].中国粮油学报,2002,17(2):31-33. |
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| 作者姓名： | 张钟 刘正 蔡治华 盛本国 |
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| 作者单位： | 安徽技术师范学院,凤阳,233100 |
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| 摘 要： | 本文采用混合酸酐交联法，用糯玉米淀粉制备糯玉米交联淀粉，并着重研究了糯玉米交联淀粉的性质如交联度、冻融稳定性、膨胀度、透明度和凝沉性。试验表明：通过交联作用制成的糯玉米交联淀粉，大大改进了原淀粉的性能。具有交联度高（沉降积为0．75mL）、冻融稳定性好（析水率最低为56．3％）、抗凝沉性强（凝沉性最弱）和具有一定膨胀力（膨胀度低于原淀粉但高于其它变性淀粉）和透明度（透光率比糯玉米淀粉低，但较其它淀粉而言仍具有较高的透光率，说明糯玉米交联淀粉具有较高的透明度）。
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| 关 键 词： | 糯玉米 交联淀粉 制备 性质 |
Waxy Corn Cross-linked Starch--Preparation and Property Investigation |
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| Zhang Zhong,Liu Zhaeng,Cai Zhihua,Sheng Benguo.Waxy Corn Cross-linked Starch--Preparation and Property Investigation[J].Journal of the Chinese Cereals and Oils Association,2002,17(2):31-33. |
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| Authors: | Zhang Zhong Liu Zhaeng Cai Zhihua Sheng Benguo |
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| Abstract: | Waxy corn cross - linked starch was prepared from waxy corn starch by using mixed anhydride cross -linkage method and properties of the mary corn cross - linbed starch were inrestigated. The results indicated that the waxy corn cross - linked starch was improved significantly comparing with previous starch. It had high degree of cross - linkage ( sedimentation number 0.75 ml) , stable freeze - thaw ( bleeding water proportion 56.3%), strong anti - settlement, certain force of expansion and certain degree of transparency. Its degrees of expansion and transparence are lower than waxy corn starch, but higher than other starches. |
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| Keywords: | waxy corn cross - linked starch preparation properties |
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