| 酸解因素对淀粉黏度特性的影响 |
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| 引用本文： | 陈惠娟,孙科祥,李光磊. 酸解因素对淀粉黏度特性的影响[J]. 食品科技, 2010, 0(1) |
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| 作者姓名： | 陈惠娟 孙科祥 李光磊 |
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| 作者单位： | 河南科技学院食品学院; |
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| 基金项目： | 河南科技学院博士基金资助项目(06014); 河南科技学院青年骨干教师资助项目 |
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| 摘 要： | 黏度是淀粉的重要性质,用酸在糊化温度以下处理淀粉,可以降低淀粉的热糊黏度。研究盐酸浓度、反应时间、反应温度以及淀粉乳浓度这些酸解因素对玉米、绿豆酸解淀粉黏度特性产生的影响。
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| 关 键 词： | 酸解淀粉 影响因素 黏度特性 |
Acid-modified factors to the influence on the viscosity specific property of starch |
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| CHEN Hui-juan,SUN Ke-xiang,LI Guang-lei. Acid-modified factors to the influence on the viscosity specific property of starch[J]. Food Science and Technology, 2010, 0(1) |
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| Authors: | CHEN Hui-juan SUN Ke-xiang LI Guang-lei |
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| Affiliation: | CHEN Hui-juan,SUN Ke-xiang,LI Guang-lei (School of Food Science,Henan Institute of Science , Technology,Xinxiang 453003) |
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| Abstract: | The viscosity is the important nature of the starch. It can ruduce the heated paste viscosity of the starch by treated with acid below the gelatinization temperature. This article researches these acidolysis factors such as the density of the hydrochloric acid,the reaction time,the reaction temperature and the density of the milk of starch,to exert an influence on viscosity specific property of acid-hydrolysis starch of the maize and the mung bean. |
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| Keywords: | the acid-modified starch the factor of effect the viscosity specific property |
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