摘要
本实验运用检测抗降解性质和单双酯的含量的方法,初步检测出自制交联淀粉的理化性质的变化,并进一步通过绘制红外谱图和DSC曲线,分析了交联淀粉与原淀粉相比结构上的变化和结晶性质的改变,提供了一种对于化学法制备的交联淀粉的各个特性参数检测的新的研究模式。
This invention used the two methods of starch degraded by α-amylase and firstly determined by pH-titration, at, the changes of physic-chemical characteritics in self-made high degree cross-linking starch, and secondly determinated with the infrared reflectance spectroscopy and differential scanning calorimeter. The differenes of partitiiate structure and crystal property between original starch and high degree cross-linking starch were then determined, it provided a new mode to research the parameters of chemically high degree cross-linking starch.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第12期88-91,共4页
Food Science
关键词
交联淀粉
检测
抗降解
单双酯含量
红外
DSC
high degree cross-linking starch
determination： resistant degraded by C^-amylase
pH-titration
infrared reflectance spectroscopy
differential scanning calorimetry
