摘要
我国南方用干木薯片或鲜木薯两种不同的原料生产木薯淀粉。本文研究由这两种原料生产木薯淀粉的性质，包括颗粒形貌、Ｘ－光衍射形式、糊化温度、糊的凝沉性、透明度、粘度曲线和受酸碱影响糊粘度的稳定性等。研究结果有利于进一步了解木薯淀粉性质，便于进行更适当的应用和深加工。
Tapioca starch is prepared from fresh tapioca and its dried chips in South China . The properties of the starch from two raw materials are studied, including the granule morphology, X- ray diffraction pattern, gelatinization temperature, clarity, restrogradation, viscosity graph of starch paste and stability of viscosity affected by acid and alkali . The results are useful to the understanding of the starch properties and to its finely processing .
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
1997年第3期114-118,共5页
Journal of South China University of Technology(Natural Science Edition)
关键词
木薯
淀粉
粘性
tapioca
starch
viscosity
