摘要
研究了玉米浸泡的时间、温度、亚硫酸浓度的改变对氧化淀粉的黏度和羧基含量的影响。结果表明,玉米浸泡和氧化淀粉之间存在着必然关联。
The effects of time, temperature of corn steep, change of sulfurous acid concentration on the viscosity of oxidation starch and the content of carboxyl are investigated in this paper, the results show that there is an inevitable correlation between corn steep and oxidation starch.
出处
《农产品加工（下）》
2011年第6期61-62,共2页
Farm Products Processing
关键词
玉米浸泡
氧化淀粉
黏度
羧基
corn steep
oxidation starch
viscosity
earboxyl
