摘要
运用电子显微镜、X—射线衍射仪、Brabender粘度仪等分析仪器对氧化玉米淀粉磷酸酯颗粒形态、晶体结构、理化特性、糊化特性、糊的力学特性进行研究。结果表明 :氧化玉米淀粉磷酸酯化反应影响到颗粒表面及内部 ,但未影响到晶体结构 ;氧化玉米淀粉磷酸酯的表面粘度增大 ,成糊品质好 ,冻融稳定性及抗剪切能力提高 。
The grain appearance,crystalline structure,physicochemical properties,paste properties etc.was studied by modern analysis instruments of SEM,X-ray diffratometer,Brabender Amylograph,etc.The result was concluded as followed:the phosphorylation of oxidized corn starch affected grain appearance and interior,but not the crystalline structure.The formed past of phosphorylated oxidized corn starch showed higher apparent viscosity,heighten freeze-thaw stability and shearing strength,and improved processing characteristics.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第5期50-54,共5页
Journal of the Chinese Cereals and Oils Association
基金
国家人事部留学归国人员科技活动资助项目
关键词
氧化玉米淀粉磷酸酯
析水率
冻融稳定性
表现粘度
phosphorylated oxidized corn starch,water separating proportion,freeze-thaw stability,apparent viscosity
