摘要
对次氯酸钠氧化马铃薯淀粉的主要理化特性和形态特征研究表明,马铃蒋淀粉结构不定形区较其它淀粉大,其粘度下降快而低,深度氧化后,粘度稳定性较好.氧化后的淀粉颗粒形态较其它淀粉蔫扁而破碎,产率下降幅度较大.
The physico-chemical properties and the structural morphologies of potato starch ox- idized by sodium hypochlorite were studied.The results indicated that the unfixed constructional region of the oxidized potato starch appeared bigger and its viscosity drop- ped rapidly to a low level.Deep oxidation,however,resulted in a high stability of the viscosity.The oxidized starch of potato seemed flatter and more fragmented in its structural morphology than that of other plants and its production rate was lower.
出处
《西南大学学报（自然科学版）》
CAS
CSCD
1993年第2期81-84,共4页
Journal of Southwest University(Natural Science Edition)
关键词
次氯酸钠
马铃薯
淀粉
氧化
粘度
sodium hypochlorite
potato
starch
oxidation
viscosity
