摘要
采用水分散体系将淀粉逐步升温的方法,对玉米淀粉颗粒膨胀历程和结构特征进行了研究,结果表明玉米淀粉颗粒膨胀历程和结构特征为:由较大颗粒的“爆裂式”膨胀与较小颗粒的“均匀式”膨胀相结合的方式。
Starch is hypothermically treated step by step with aqueous dispers io n system.It shows that the swelling course amd structure characterization of cor n starch granules are the result of joint action of 'homogeneous swelling'of s maller granule with'explosive swelling'of bigger granule.
出处
《粮油食品科技》
2003年第5期5-7,共3页
Science and Technology of Cereals,Oils and Foods
基金
国家自然科学基金资助项目(29976016)
