摘要
采用扫描电镜、激光粒度分析仪、快速黏度分析仪和X-射线衍射仪分析了甘薯淀粉中加入不同比例玉米淀粉后的性质变化。结果表明:甘薯淀粉中玉米淀粉的加入量与平均粒径、峰黏度和5.6°峰面积存在极显著相关。根据所得的回归方程可以快速测定甘薯淀粉中玉米淀粉含量。
The properties of sweet potato starch adulterated with maize starch were analyzed by scanning electronic microscope, laser particle analyzer, rapid visco -analyzer, and X -ray diffractometer. The results showed that the content of maize starch in sweet potato starch was significantly correlated to average diameter, peak viscosity, and peak area at 5.6°. The maize starch content in sweet potato starch can be rapidly predicted according to the regression equation.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第1期134-137,共4页
Food and Fermentation Industries
基金
国家"十五"重大科技专项课题(No.2001BA501A19)
关键词
甘薯淀粉
玉米淀粉
掺假
测定
sweet potato starch, maize starch, adulteration, determination
