摘要
糯米粉经羟丙基化变性后，颗粒形貌和Ｘ－光衍射图样发生变化，结晶区被削弱。羟丙基糯米粉受热易成糊和分散，粘度提高，粘度曲线形状类似于鲜木薯淀粉，糊冻融稳定性极佳，糊透明度、抗剪切性变化与羟丙基淀粉一样。
The changes of morphology,X-ray diffraction pattern and weaken of crystalline structure of the granules took place when the glutinous rice flour was hydroxypropylated.The modified products are easy to swell and disperse on cooking with higher paste clarity,viscosity,better freeze-thaw stability and bad stability under mechanical shear,the viscosity curves become similar to that of acssava starch prepared from fresh tuber.
出处
《郑州粮食学院学报》
CAS
1999年第1期13-16,共4页
Journal of Zhengzhou Institute of Technology
基金
国家自然科学基金
广东省自然科学基金
