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交联-甘薯羧甲基淀粉糊性质研究
引用本文:叶永铭,陈福玉. 交联-甘薯羧甲基淀粉糊性质研究[J]. 吉林农业科技学院学报, 2009, 18(2): 7-9,57
作者姓名:叶永铭  陈福玉
作者单位:[1]吉林农业科技学院动物医学学院,古林132101 [2]吉林农业科技学院食品科学学院,古林132101
摘    要:对交联-甘薯羧甲基淀粉糊性质进行了详细的研究,结果表明:交联-甘薯羧甲基淀粉糊冻融稳定性好,透明度高,热稳定性好,抗生物降解及抗老化能力强,蔗糖使交联-甘薯羧甲基淀粉糊黏度略有提高,pH值、剪切力、氯化钠对交联-甘薯羧甲基淀粉糊黏度影响较大。

关 键 词:甘薯淀粉  交联-羧甲基  糊性质  糊黏度

Study on Paste Properties of Cross - linked Carboxymethyl Starch from Sweet Potato
YE Yongming,CHEN Fuyu. Study on Paste Properties of Cross - linked Carboxymethyl Starch from Sweet Potato[J]. Journal Of Jilin Agricultural Science And Technology College, 2009, 18(2): 7-9,57
Authors:YE Yongming  CHEN Fuyu
Affiliation:1. Jilin Agriezdtural Science ancl Technology College College of Animal Medicine, Jilin 132101, China; 2. Jilin Agricultural Science and Technology College College of Food Science, Jilin 132101, China)
Abstract:After carefully studied the paste properties of cross - linked carboxymethyl starch from sweet potato, the results show that the cross - linked carboxymethyl stach of sweet potato has fine freeze - thaw stability, high clarity, good thermostability, strong anti- biodeggrdation and viscosity of cross - linked carboxymethyl sweet potato starch slightly to rise, pH value and sodium chloride exhibit obvious effects on the paste viscosity.
Keywords:sweet potato starch  cross- linked carboxymethyl  paste properties  paste viscosity
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