摘要
依据磷酸化试剂能将小麦淀粉酯化成淀粉磷酸单酯和双酯的原理,采用化学实验方法研究不同反应因素对淀粉磷酸单酯和双酯交联度的影响,并通过正交实验结果分析选取最佳反应条件。
Phosphoric acid reagent can react with wheat starch to form starch phosphate monoester and disester, the effect of different reaction condition on K（degree of cross-linking） of starch phosphate monoester and disester was stuied by using chemical experiment method. Orthogonal experimental design was carried out to establish the optimum conditions.
出处
《冷饮与速冻食品工业》
2005年第4期6-8,共3页
Beverage & Fast Frozen Food Industry
关键词
小麦淀粉
三聚磷酸钠
交联度
wheat starch
sodium tripolyphosphate
degree of crossqinking
