摘要
研究和探讨了经过机械微细化处理的不同粒度玉米淀粉的糊化特性,结果表明,随着玉米淀粉粒度的降低,其糊化温度下降,糊化温度区间缩小,淀粉糊的粘度下降,但热糊稳定性增加。由于微细化处理后淀粉凝沉性增强,淀粉糊的透明度随淀粉粒度的下降而降低。
The gelatinization properties of different particle size corn starches were studied. The result shows that along with the decrease of particle size, the gelatinizing temperature of corn starch and its range decline, but the stability of hot paste viscosity increases. After being micronized, the retrogradation of corn starch paste is enhanced and its transparency decreases.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2006年第1期51-54,共4页
Journal of the Chinese Cereals and Oils Association
基金
国家高技术研究发展计划(863计划)项目(2002AA6Z3181)
湖北省自然科学基金项目(2003ABA102)
