摘要
探讨了淀粉糊凝沉性机理，并从淀粉原料和淀粉交联变性角度讨论了影响淀粉糊稳定性的关键因素，为变性淀粉生产和应用提供理论指导。
The mechanism of retrogradation of starch paste was analyzed. And the key factors including the breeds of starch, crosslinking modification,affecting the stabilities of starch paste were illustrated. It provided theoretical guide for the production and application of modified starch.
出处
《淀粉与淀粉糖》
2007年第3期7-9,共3页
Starch & Starch Sugar
关键词
变性淀粉
淀粉糊
稳定性
Modified starch Starch paste Stability
