淀粉浆料的糊化特性研究

Gelatinization Property Study of Starch Paste

为探讨变性淀粉低温上浆的可行性,采用氧化变性淀粉,醚化变性淀粉(SPR淀粉,A115淀粉)和天然淀粉分别配制了浆料,并测试了其糊化温度,黏度及黏度热稳定性。经过测试数据对比分析,得出氧化变性淀粉更适合低温上浆的结论。该结论对于进一步研究低温上浆技术有参考意义。

In order to study the feasibility of modified starch sizing at low temperature,the starch pastes were made respectively by using oxidized modified starch,etherification modified starch(SPR starch,A115 starch） and natural starch,and its gelatinization temperature,viscosity and viscosity thermal stability were tested. Through the comparison and analysis of the test data,it was concluded that the oxidized modified starch was more suitable for low temperature sizing,which was useful for further study of low temperature sizing technology.