| 酯化交联淀粉反应及性质的研究(Ⅲ)——糊性质和应用 |
| |
| 引用本文： | 黄立新,高群玉,周俊侠,张力田. 酯化交联淀粉反应及性质的研究(Ⅲ)——糊性质和应用[J]. 食品与发酵工业, 2001, 27(6): 1-5 |
| |
| 作者姓名： | 黄立新 高群玉 周俊侠 张力田 |
| |
| 作者单位： | 华南理工大学碳水化合物研究室 |
| |
| 基金项目： | 国家自然科学基金资助项目(No.29676018) |
| |
| 摘 要： | 与木薯原淀粉作比较 ,测定了不同取代度、交联度的酯化交联淀粉糊的流变性、透明度、凝沉性和冻融稳定性的变化规律 ,并且试验其在酱油中的增稠效果
|
| 关 键 词： | 淀粉 三氯氧磷 酯化 交联 糊性质 |
| 修稿时间： | 2000-01-30 |
Studies on the Reaction and Properties of Esterified and Cross-linked Starches ( |
| |
| Huang Lixin Gao Qunyu Zhou Junxia Zhang Litian. Studies on the Reaction and Properties of Esterified and Cross-linked Starches ([J]. Food and Fermentation Industries, 2001, 27(6): 1-5 |
| |
| Authors: | Huang Lixin Gao Qunyu Zhou Junxia Zhang Litian |
| |
| Abstract: | Compared with the tapioca starch, the paste properties of esterfied and cross linked starches with all kinds of the degree of substitution and cross link, as rheology, translucency, retrogradation and freeze-thaw were determinated. Also the effect of thickening of the tapioca starch and modified products was tested in soy sauce. |
| |
| Keywords: | starch phosphorus oxychloride esterification cross-link paste properties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
