| 阳离子交联淀粉性能研究 |
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| 引用本文： | 闫向阳,刘建平,马雪平.阳离子交联淀粉性能研究[J].粮食与油脂,2007(1):28-30. |
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| 作者姓名： | 闫向阳 刘建平 马雪平 |
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| 作者单位： | 河南工业大学,河南,郑州,450052;河南工业大学,河南,郑州,450052;河南工业大学,河南,郑州,450052 |
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| 摘 要： | 以玉米淀粉为原料,环氧氯丙烷为交联剂,盐酸三甲胺为阳离子化试剂制备阳离子交联淀粉,并对该淀粉透明度、溶胀度、冻融稳定性、粘度稳定性等性能进行研究。
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| 关 键 词： | 阳离子交联淀粉 玉米淀粉 透明度 冻融稳定性 粘度稳定性 |
| 文章编号： | 1008-9578(2007)01-0028-03 |
| 修稿时间： | 2006年10月26 |
Studies on property of cross-linking cationic starch |
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| YAN Xiang-yang,LIU Jian-ping,MA Xue-ping.Studies on property of cross-linking cationic starch[J].Cereals & Oils,2007(1):28-30. |
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| Authors: | YAN Xiang-yang LIU Jian-ping MA Xue-ping |
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| Abstract: | In this paper,Cross-linking cationic starch was prepared with maize starch.The trans- parence,swelling power and freeze thawing stability as well as viscosity stability of the Cross-linking cationic starch were investigated. |
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| Keywords: | cross-linking cationic starch maize storch transparence freeze thawing stability viscosity stability |
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