| 交联酯化甘薯淀粉特性研究 |
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| 引用本文： | 刘亚伟,杨宝,易智彪,袁超.交联酯化甘薯淀粉特性研究[J].食品科学,2004,25(12):58-61. |
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| 作者姓名： | 刘亚伟 杨宝 易智彪 袁超 |
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| 作者单位： | 郑州工程学院粮油食品学院 |
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| 基金项目： | 河南省重点科技攻关项目(0123011900) |
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| 摘 要： | 采用示差扫描量热仪(DSC)、扫描电子显微镜(SEM)和X-射线衍射仪(X-ray)研究了交联酯化甘薯淀粉的特性,结果表明,甘薯淀粉经过不同的交联酯化作用后,其糊化特性、颗粒形态外观特征和X-衍射图谱等发生明显的变化,并对其变化机理进行了分析。
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| 关 键 词： | 交联甘薯淀粉酯 特性分析 |
| 文章编号： | 1002-6630(2004)12-0058-04 |
Study on Cross-linked Esterification of Sweet Potato Starch |
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| LIU Ya-wei,YANG Bao,YI Zhi-biao,YUAN Chao.Study on Cross-linked Esterification of Sweet Potato Starch[J].Food Science,2004,25(12):58-61. |
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| Authors: | LIU Ya-wei YANG Bao YI Zhi-biao YUAN Chao |
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| Affiliation: | College of Cereals Oil and Food,Zhengzhou Institute of Technology |
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| Abstract: | The properties of cross-linked esterification of sweet potato starch were studied with differential scanning calorimetry (DSC), scanning electron micrographs(SEM), and X - ray diffraction. The results showed that the gelatinization characteristic, granular shapes and X-ray diffraction patterns of modified sweet potato starches were clearly different from those of native sweet potato starch. The mechanism of modified granular sweet potato starch conversion was discussed. |
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| Keywords: | cross-linked sweet potato starch esters properties |
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