摘要
分别选取国内外四种不同产地的木薯原淀粉,采用Brabender粘度仪和NDJ-79型粘度仪对这四种木薯淀粉原料及其乙酰化己二酸双淀粉酯的粘度及糊化温度等指标进行分析:广西产的木薯原淀粉具有的较高峰值粘度和较低的糊化温度。在同一工艺条件下,不同产地的木薯淀粉原料对变性淀粉的影响最大。
Raw cassava starch samples from four sources were treated by esterification and cross-linking treatments.And the viscosity and gelatinization temperatures of the raw and modified cassava starch samples were determined using Brabender and NDJ-79 analysers.Results showed that the raw cassava starch sampled from Guangx province had the highest peak viscosity and lower gelatinization temperature.Under the same modification conditions,the source of the cassava starch showed the highest effect on the properties of the modified cassava starch.
出处
《现代食品科技》
EI
CAS
2010年第10期1100-1103,1056,共5页
Modern Food Science and Technology
关键词
木薯淀粉
醋酸酐
己二酸
酯化反应
交联反应
粘度
糊化温度
cassava starch
acetic anhydride
adipic acid
esterification
cross-linking
viscosity
gelatinizaiton temperature
