摘要
研究了以三偏磷酸钠为交联剂制备非糊化的高交联马铃薯淀粉的方法;测定了反应的取代度和布拉班德粘度曲线,提出高交联马铃薯淀粉与原淀粉颗粒不同,在沸水中只发生轻微溶胀,呈非糊化颗粒态。
Native potato starch cross -linked with sodium trimetaphosphate to prepare non -g elatinization starch has been investig ated.Furthermore,the deg ree of substitution,Brabender viscosity,morpholog y of the cross -linked potato starch in boiling water was determined.The result reveals the hig hly cross -linked potato starch was different from the native starch g ranules,which showed the limited swelling in boiling water.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第7期17-19,共3页
Science and Technology of Food Industry
基金
国家自然科学基金资助项目(项目编号29976016)。
