摘要
本实验较系统的研究了羟丙基化对玉米高直链淀粉物化性能及结构的影响,以扫描电镜及X衍射仪分析了高直链淀粉羟丙基化前后的表面形貌、晶相变化;探讨了不同取代度羟丙基高直链淀粉样品的粘度、膨胀性、冻融稳定性及对鲜切蔬菜的保鲜作用。
To study the effect of hydroxypropylation on structure and physicochemical properties of high - amylose maize starch, the X -ray diffractometer（XRD） and scanning electron micrographs were used to characterize the crystal behaviors and surface morphology of the starch. The effects of hydroxypropylation at different substitute degree on viscosity, freeze - thaw stability, swelling of the high - amylose maize starch, and freshness preservation of fresh -cut vegetables were examined.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2005年第5期65-69,共5页
Journal of the Chinese Cereals and Oils Association
基金
江西省教育厅科技处资助项目
赣教计字[2002]01号
