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ʳƷ��ѧ  2002, Vol. 23 Issue (2): 46-49    DOI:
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Studied Kudzu starch Hydrolyzed Using A -Amylse and visco Elastic Behavior of Hydrolysate
 XIONG  Han-Guo, ZHANG  Jia-Nian, TAN  Jun, WEI  Xue-Feng, ZHANG  Xian-Bing
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Abstract�� Kudzu Starch was hydrolyzed by usingα-Amylse,prepared malto dextrin.The effect factor of dextrose equivalent (DE)of kudzu Starch was discussed.The re lationships DEand hydrolysate solu bility was researched,The viscoelastic behavior of hydrolysa te was found.The result indicated th at hydrolys speed and DE increases along with content ofα-Amlyse increasing.At the experime ntal temperature range,hydroly speed and DEincreases along with temperature arising.Hydrolysate s olubility becomes large while the DE increases.The solution of DE11.52a nd DE20.21is Newtonianfluid,after th e solutionwas depositedone hour,th e former change dilatantfluid,butthe latter is unchange.Theconclusionintherese archwillprovidetheoryeticalbasis andpracticalreferenceforadvancedproduction of Kudzu Starch andextend application.
Key words�� KudzuStarch   α-Amlyse    Dextroseequivalent    Solubi lity    Maltodextrin    Fluidofproperty   
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�ܺ���,�ż���,̷���. ����۵�ø��ˮ�⼰��ˮ����������ѧ�����о�[J]. ʳƷ��ѧ, 2002, 23(2): 46-49.
XIONG Han-Guo,ZHANG Jia-Nian,TAN Jun et al. Studied Kudzu starch Hydrolyzed Using A -Amylse and visco Elastic Behavior of Hydrolysate[J]. FOOD SCIENCE, 2002, 23(2): 46-49.
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