摘要
该文探讨交联,氧化和酯化三重变性小麦淀粉中氧化反应对淀粉糊粘度特性影响。在氧化反应中,以次氯酸钠作为氧化剂,进行小麦淀粉氧化反应,考察反应温度、反应时间、反应pH值和氧化剂用量等主要因素的影响。
The effects of the multiply-modification wheat starch on the character of paste were investigated, which included cross-linking oxidation and esterification. In the course of oxidation, modified wheat starches were prepared by NaCIO, then determined the effect of reaction temperature, reaction time, pH and the content of NaCIO.
出处
《粮食与油脂》
2003年第10期26-27,共2页
Cereals & Oils
