交联酯化甘薯淀粉特性研究

食品科学 ›› 2004, Vol. 25 ›› Issue (12): 58-61.

交联酯化甘薯淀粉特性研究

刘亚伟, 杨宝, 易智彪, 袁超

郑州工程学院粮油食品学院

出版日期:2005-12-15 发布日期:2011-10-24

Study on Cross-linked Esterification of Sweet Potato Starch

LIU Ya-Wei, YANG Bao, YI Zhi-Biao, YUAN Chao

College of Cereals Oil and Food,Zhengzhou Institute of Technology

Online:2005-12-15 Published:2011-10-24

摘要/Abstract

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。

关键词: 交联甘薯淀粉酯, 特性分析

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.

Key words: cross-linked sweet potato starch esters, properties

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.

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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