| 交联-甘薯羧甲基淀粉糊性质研究 |
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| 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. |
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| 作者姓名： | 叶永铭 陈福玉 |
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| 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 |
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| 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。
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| 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 |
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| 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. |
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| Authors: | YE Yongming CHEN Fuyu |
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| Institution: | 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) |
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| 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. |
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| Keywords: | sweet potato starch cross- linked carboxymethyl paste properties paste viscosity |
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