摘要
对交联淀粉采用酶解和发酵处理 ,研究酶解和发酵后交联淀粉的应用性质 ,结果表明 :交联淀粉酶解后其溶胀度和抗剪切性随DE值增加而增加 ,糊化温度降低 ;随酶解程度的增大 ,交联淀粉的粘度下降 ,粘度稳定性逐渐提高。发酵后交联淀粉的粘度减小 ;
To study the impact of hydrolysis and fermentation, the cross linked starch was treated with α-amylase and Lactobacillus burglarious fermentation. The results show that the expansion degree and anti-shearing of the cross linked starch after hydrolysis increases, pasted temperature and viscosity decreases, but the stability of viscosity gradually heightens along with the increase of hydrolysis degree. While the viscosity and anti-shearing after fermentation decrease.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第5期29-32,共4页
Journal of the Chinese Cereals and Oils Association
