| 次氯酸钠氧化马铃薯淀粉的研究 |
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| 引用本文： | 李毅,唐晓峰,王德军,吴光权. 次氯酸钠氧化马铃薯淀粉的研究[J]. 西南大学学报(自然科学版), 1993, 0(2) |
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| 作者姓名： | 李毅 唐晓峰 王德军 吴光权 |
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| 作者单位： | 西南农业大学中心实验室 重庆630716 |
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| 摘 要： | 对次氯酸钠氧化马铃薯淀粉的主要理化特性和形态特征研究表明,马铃蒋淀粉结构不定形区较其它淀粉大,其粘度下降快而低,深度氧化后,粘度稳定性较好.氧化后的淀粉颗粒形态较其它淀粉蔫扁而破碎,产率下降幅度较大.
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| 关 键 词： | 次氯酸钠 马铃薯 淀粉 氧化 粘度 |
STUDIES ON SODIUM HYPOC HLORITE OXIDIZED POTATO STARCH |
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| Li Yi Tang Xiaofeng Wang Dejun Wu Guangquan. STUDIES ON SODIUM HYPOC HLORITE OXIDIZED POTATO STARCH[J]. Journal of southwest university (Natural science edition), 1993, 0(2) |
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| Authors: | Li Yi Tang Xiaofeng Wang Dejun Wu Guangquan |
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| Abstract: | The physico-chemical properties and the structural morphologies of potato starch ox- idized by sodium hypochlorite were studied.The results indicated that the unfixed constructional region of the oxidized potato starch appeared bigger and its viscosity drop- ped rapidly to a low level.Deep oxidation,however,resulted in a high stability of the viscosity.The oxidized starch of potato seemed flatter and more fragmented in its structural morphology than that of other plants and its production rate was lower. |
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| Keywords: | sodium hypochlorite potato starch oxidation viscosity |
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