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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第12期58-61,共4页
Food Science
基金
河南省重点科技攻关项目(0123011900)
关键词
交联甘薯淀粉酯
特性分析
cross-linked sweet potato starch esters
properties
