摘要
本文对葛根淀粉的性质及其凝胶特性与玉米、甘薯淀粉进行了比较研究。结果表明 :葛根淀粉在透明度、冻融性方面较玉米淀粉差 ;而凝胶强度较玉米淀粉强。葛根淀粉对酸碱较玉米。
The rheotogical properties of pueraria lobate starch,corn starch and sweet potato starch were studied.In the results,(1)the pueraria lobated starch is inferior to corn starch in transparency and freezing-thawing stability,but the gel strength of pueraria lobate starch is superior to corn starch;(2) the pueraria lobate starch is the most stable one at pH 4～12,comparing with the viscosities of other kinds of starch.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2003年第3期62-64,共3页
Journal of the Chinese Cereals and Oils Association
基金
江西省农办资助项目
