| 甘薯精白淀粉和变性淀粉的研制及性能的研究 |
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| 引用本文： | 杨泌泉,夏延斌.甘薯精白淀粉和变性淀粉的研制及性能的研究[J].食品与发酵工业,1994(3):5-9. |
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| 作者姓名： | 杨泌泉 夏延斌 |
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| 作者单位： | 湖南农学院食品科技系 |
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| 基金项目： | 湖南省“八五”重点科研项目 |
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| 摘 要： | 本文总结了甘薯精白淀粉及磷酸淀粉、可溶性淀粉、氧化淀粉等变性淀粉研制的最佳工艺条件，并对它们的理化特性进行了研究，为食品、轻纺、建筑等行业部门展示了广阔的应用前景。
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| 关 键 词： | 甘薯淀粉，变性淀粉，粘度，褐变 |
Studies on the Processing Technology and Properties of High Quality Sweet Potato Starch and Modified Starch |
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| Yang Biquan, Xia Yanbin, Chen Jie, Tang Xinguo,Wu Zuozhen, Gan Ning, Chen Fuyou.Studies on the Processing Technology and Properties of High Quality Sweet Potato Starch and Modified Starch[J].Food and Fermentation Industries,1994(3):5-9. |
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| Authors: | Yang Biquan Xia Yanbin Chen Jie Tang Xinguo Wu Zuozhen Gan Ning Chen Fuyou |
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| Abstract: | he best parameters of technological process of high quality sweet potato starch and modified starches were summarized. These modified sweet potato starches are: starch-phosphate ester, dissoluble starch, oxidized starch. And physicochemical properties of these modified sweet potato starches have been studied. In the end of this paper, the application of these new products to food and light industries is discussed and prefabricated. |
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| Keywords: | Sweet potato starch Modified starch Viscosity Browning reaction |
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