| 交联木薯琥珀酸淀粉酯高温热糊特性研究 |
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| 引用本文： | 方桂红,刘亚伟,王骏涛,邹建.交联木薯琥珀酸淀粉酯高温热糊特性研究[J].西部粮油科技,2006,31(2):50-52,55. |
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| 作者姓名： | 方桂红 刘亚伟 王骏涛 邹建 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州450052 |
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| 摘 要： | 淀粉化学变性技术是目前淀粉工业发展的方向。研究了木著淀粉经三偏磷酸钠交联和琥珀酸酐酯化变性处理后高温热糊特性的变化，指出了7个反应因素（交联时间、交联剂用量、交联pH、酯化时间、酯化荆用量、酯化pH、反应温度）对结果的影响，发现变性后的淀粉高温热糊的粘度较原淀粉提高了5～10倍。
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| 关 键 词： | 木薯淀粉 三偏磷酸纳 琥珀酸酐 |
| 文章编号： | 1007-6395（2006）02-0050-03 |
| 收稿时间： | 2005-10-25 |
| 修稿时间： | 2005-10-25 |
Study on Cross-linked Succinated of Cassava Starch under High Temperature |
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| FANG Gui-hong,LIU Ya-wei,WANG Jun-tao,ZOU Jian.Study on Cross-linked Succinated of Cassava Starch under High Temperature[J].China Western Cereals & Oils Technology,2006,31(2):50-52,55. |
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| Authors: | FANG Gui-hong LIU Ya-wei WANG Jun-tao ZOU Jian |
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| Abstract: | The cassava starch modified with sodium metaphosphate and succinic was prepared. Sodium metaphosphate dosage, cross-linking pH, cross-linking time, succinic dosage, esterify time, esterify pH, and temperature can effect the results. It showed that the viscosity of starch was improved by 5-10 times. |
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| Keywords: | Cassava starch Sodium metaphosphate Succinic |
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