摘要
通过双螺杆挤压工艺,分析甘油/淀粉质量比、Ⅲ区温度和螺杆转速3因素的不同处理水平热塑性淀粉粘度特性。结果表明,热塑性淀粉的糊化起始温度随甘油含量的提高而提高,随机腔Ⅲ区温度和螺杆转速的提高而先升高,后降低;峰值粘度及恒温阶段开始、冷却阶段开始、冷却阶段结束、最终恒温阶段结束,粘度和回生值则随甘油含量的提高而降低,随机腔Ⅲ区温度和螺杆转速的提高而先降低,后升高。
In this paper, viscosity properties of thermoplastic starch prepared by twin-screw extrusion were researched. It is shown that, with the glycerol content increasing gradually, thermoplastic starch＇s gelatinization temperature increases, and its viscosity of each period decrease. With the zone Ⅲ＇s temperature and screw speed increasing, thermoplastic starch＇s gelatinization temperature increases firstly and lowers finally, its viscosity of each period and setback value decrease firstly and heighten in the end.
出处
《粮食加工》
2007年第3期63-65,共3页
Grain Processing
基金
中国农业科学院杰出人才基金项目
科技部仪器设备改造专项(2005JG1004340)。
关键词
淀粉
热塑性淀粉
双螺杆挤压
粘度特性
starch
thermoplastic starch
twin-screw extrusion
viscosity properties
