摘要
本文对蜡质玉米淀粉的糊性质、流变特性和凝胶强度等凝胶化性质进行了详细研究。结果表明:与普通玉米淀粉相比,蜡质玉米淀粉易糊化,热粘稳定性差,冷粘稳定性好,凝胶强度低;蜡质玉米淀粉糊属假塑性流体,且糊的表观粘度受淀粉浓度、温度和pH值的影响。利用蜡质玉米淀粉的凝胶化性质可实现Al2O3陶瓷的原位固化成型,且成型的陶瓷坯体外观光洁、平整、无缺陷,坯体的密度高、线收缩率低。
The gelatination properties of waxy maize starch, including the paste properties, rheological behaviors and gel strength, were studied in this work. The results indicated that the gelatination of waxy maize starch was easier, and the pastes had worse heat viscosity stability, better cold viscosity stability and lower gel strength. The paste of waxy maize starch was a plasto-fluid, the apparent viscosity of the pastes was affected by the starch concentration, temperature and pH values. The insitu consolidation forming of alumina ceramics was realized by utilizing the gelatination properties of waxy maize starch. The forming bodies wre slippery, smooth and flawless, with the properties of high density and low linear shrinkage.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第10期50-53,共4页
Food Science
基金
武器装备预研基金(51412020401JW1601)
关键词
蜡质玉米淀粉
凝胶化性质
陶瓷
凝固成型
waxy maize starch
gelatination properties
ceramics： consolidation forming
