摘要
利用快速粘度分析法(RVA)和差方扫描量热法(DSC)研究三种水溶性大豆多糖SSPS、SSPS-G1、SSPS-G2对淀粉糊化特性的影响。结果表明:它们均能显著影响淀粉的糊化特性,但作用效果不同,SSPS-G1与SSPS-G2对淀粉糊化特性的影响更显著。
It was researched by RVA and DSC that the effect of three kinds soluble soybean polysaccharides SSPS, SSPS-G1, SSPS-G2 - on pasting property of starch. The results were that they could obviously influence the pasting property of starch, but the effects were different, and SSPS-G1 and SSPS-G2 were better than SSPS.
出处
《食品研究与开发》
CAS
北大核心
2008年第3期51-54,共4页
Food Research and Development
基金
"十一五"国家科技支撑计划课题资助(2006BAD12B0906)
