摘要
生物技术和机械粉碎相结合的方法获得了超微粉体,探讨了超微粉体的糊化特性、溶解性和膨润力等理化性质。采用Sepharose CL-2B凝胶色谱分析技术研究了相对分子质量的变化趋势。
Superfine powder was obtained by the combined methods of biotechnology and mechanical grinding. Its gelatinization properties, solubility and swelling characteristics were studied. Changes in the distribution of molecule weight of superfine powder were investigated by gel filtration chromatography with Sepharose CL - 2B.
出处
《食品工业》
北大核心
2003年第5期9-10,共2页
The Food Industry
