一种提高淀粉峰值粘度的方法

本文提供了一种变性方法，可大大提高淀粉峰值粘度，并缩短达到峰值的时间，同时降低了糊化温度，使淀粉糊化容易，并且粘结性、增稠性等性能得到提高。使用此方法生产的木薯变性淀粉能达到马铃薯淀粉的理化指标，使用此方法生产的玉米变性淀粉其峰值粘度提高一倍以上。

This paper provides a method to increase peak value viscosity and shorten time to reach peak value viscosity, both reduce to gelatinized temperature, to gelatinization easy, to advance capability of viscidity and thick. Use this method to produce cassava modified starch, which physics and chemistry index same to nature potato starch;also produce modified corn starch,which viscidity peak value increase one times.