| 醚化、交联对玉米淀粉功能性质的影响 |
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| 引用本文： | 周世英,张燕萍,樊文洵.醚化、交联对玉米淀粉功能性质的影响[J].中国脊柱脊髓杂志,1991(1). |
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| 作者姓名： | 周世英 张燕萍 樊文洵 |
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| 作者单位： | 无锡轻工业学院粮油科学与工程系
(周世英，张燕萍)，无锡轻工业学院化学与化学工程系(樊文洵) |
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| 摘 要： | 本文研究了醚化和交联反应对玉米淀粉物理性质和结构的影响。实验结果表明:醚化明显地改善了淀粉糊的透明度和低温稳定性,降低了糊化温度;醚化淀粉再经交联后,可改善淀粉糊的粘度稳定性。醚化及交联反应主要在淀粉的非结晶区进行,反应并未破坏淀粉颗粒。醚化影响直链淀粉的构象并在颗粒表面形成空穴,交联则使淀粉颗粒在蒸煮后仍保持完整并抑制了直链淀粉的渗出。
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| 关 键 词： | 玉米淀粉 醚化 交联 透明度 稳定性 |
The Effect of-Etherifying and Cross-linking on Functional Properties of Corn |
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| Zhou Siying Zhang Yianping Fan Wenxun.The Effect of-Etherifying and Cross-linking on Functional Properties of Corn[J].Chinese Journal of Spine and Spinal Cord,1991(1). |
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| Authors: | Zhou Siying Zhang Yianping Fan Wenxun |
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| Abstract: | The effect of etherifying and cross-linking on starch is studied in this paper. The results obtained are as follows: By the reaction of corn starch with propylene oxide(PPO), its paste clarity, low-temperature stability are significantly improved; and pas |
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| Keywords: | Corn starch Etherifying Cross-linking Functional proderties |
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