摘要
利用淀粉与三氯氧磷的交联反应 ,通过控制交联反应程度 ,成功地控制了交联淀粉颗粒的膨胀并使其停留在不同的溶胀阶段。本文详细地研究了处在不同溶胀阶段交联淀粉颗粒的结构特征和变化趋势 ,揭示了交联淀粉颗粒由高交联非糊化到低交联溶胀糊化的膨胀历程及溶胀机理 ,即交联马铃薯淀粉是以颗粒尾端为主的不均衡膨胀。
With the reaction of starch and phosphorus oxychloride,swelling of cross linking starch granules was controlled successfully through different degree of substitution.In the different swelling process,structure characteristic and changes tendency of starch granules were discussed.Furthermore,swelling process and mechanism of starch granules also show the cross linked potato starch swelled at the tail mainly.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2001年第8期1-4,共4页
Food and Fermentation Industries
基金
国家自然科学基金资助项目 (No .2 9976 0 16 )
