摘要
本文总结了甘薯精白淀粉及磷酸淀粉、可溶性淀粉、氧化淀粉等变性淀粉研制的最佳工艺条件，并对它们的理化特性进行了研究，为食品、轻纺、建筑等行业部门展示了广阔的应用前景。
he best parameters of technological process of high quality sweet potato starch and modified starches were summarized. These modified sweet potato starches are: starch-phosphate ester, dissoluble starch, oxidized starch. And physicochemical properties of these modified sweet potato starches have been studied. In the end of this paper, the application of these new products to food and light industries is discussed and prefabricated.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第3期5-9,共5页
Food and Fermentation Industries
基金
湖南省"八五"重点科研项目
关键词
甘薯淀粉
变性淀粉
粘度
褐变
Sweet potato starch
Modified starch
Viscosity
Browning reaction
