食品科学 ›› 2005, Vol. 26 ›› Issue (4): 111-114.
• 基础研究 • 上一篇 下一篇
李长彪, 刘长江, 刘春萍, 李新华, 陈永胜
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LI Chang-Biao, LIU Chang-Jiang, LIU Chun-Ping, LI Xin-Hua, CHEN Yong-Sheng
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摘要: 本文对交联-氧化复合变性淀粉的制备和性质进行了研究,结果表明:此产品糊液的稳定性好、透明度高、抗冻性好,具有良好的成膜性等性能,在食品领域具有广阔的应用前景。
关键词: 交联, 氧化, 淀粉, 复合变性淀粉
Abstract: The preparation and properties of crosslinking-oxidized compound modified starch were studied.The result showed that the product after being compounded modified obtained good paste stability, high trans-parency, anti-retrogradation and anti-freezing properties. So the product would have good application potentiality in food industry.
Key words: crosslinking, oxidation, starch, compound modification
李长彪, 刘长江, 刘春萍, 李新华, 陈永胜. 玉米交联-氧化复合变性淀粉的制备及性能研究[J]. 食品科学, 2005, 26(4): 111-114.
LI Chang-Biao, LIU Chang-Jiang, LIU Chun-Ping, LI Xin-Hua, CHEN Yong-Sheng. Preparation and Properties of the Corn Crosslinking-Oxidized and Compounded Modified Starch[J]. FOOD SCIENCE, 2005, 26(4): 111-114.
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