摘要
凝胶化作用是淀粉及改性产品生产过程中存在的一种现象。淀粉凝胶化作用的结果导致了在其产品中产生了只溶胀但不溶解的颗粒,从而影响了淀粉产品的整体性能。文章初步探讨了淀粉在高温成型过程中凝胶化作用的方式和起因。结果表明,淀粉浆料在高温成型过程中所产生的凝胶团粒是淀粉不完整的凝胶化作用的结果,足量的水分和高温是形成较多的凝胶化淀粉颗粒的原因。
Gelling抯 behavior that occurs in drying process at high temperature of starch slurry, was studied. It is suggested that an enough moisture and a sufficient heat supply cause an incomplete gelling action in starch, and the gelling part in starch artefact appears as starch gelling granule, which is swollen and insoluble in water.
出处
《广州化学》
CAS
2002年第2期31-34,共4页
Guangzhou Chemistry
基金
广东省科委星火计划项目(99M03409X)
